INGREDIENTS OF FISH FINGERS RECIPES

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
  3. Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
  4. Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
  5. Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
  6. Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
  7. Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
  8. Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
  9. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
  10. Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
• Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
• Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.