- 2 potatoes cut into wedges (see tip below)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp oil
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g breadcrumbs, made from day-old bread
- ½ tsp sweet smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 salmon fillets (go for the thick ones), each cut into 3 strips
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- drizzle of oil
- favourite vegetables, to serve
Heat oven to 200C/180C fan/gas 6. Put the potato wedges on the baking sheet. Drizzle over 1 tbsp oil and toss the potatoes in it. Season lightly or leave it out altogether for young children. Cook in the oven for 20 mins, turning them halfway through.
Meanwhile, put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the sweet smoked paprika into the breadcrumbs along with a little seasoning if you like.
Brush a non-stick baking sheet with the remaining oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the baking sheet. Bake for 25 mins until golden. The fish fingers are very delicate so lift them carefully off the tray with a spatula. Serve with their favourite vegetables and the chunky chips. You can open freeze the fish fingers on a baking tray, then once frozen transfer to a freezer bag. Cook from frozen at 200C/180C fan/gas 6 for 20 – 25 mins until crisp and cooked all the way through.
Cook what you need2-3 fish fingers and ½ potato will make a generous portion for toddlers and young children. 3-4 fish fingers and a whole potato will be enough for an adult portion.