Crispy Fish Fingers


  • 2 potatoes
  • 2 tablespoons parmesan cheese, grated
  • 2 cups cornflakes
  • 350g white fish, cut into 3cm fingers
  • 1/4 cup plain flour
  • 1 egg


Preheat oven to 190°C, line 2 baking trays with non-stick paper. Cut each potato into 10 thin wedges, place grated cheese into bowl, add wedges and coat in cheese. Place the wedges onto 1 of the trays, bake 15 minutes. Place cornflakes on a plate and crumble into fine crumbs. Place four onto plate, Whisk egg into a bowl. Coat fish with flour, then dip into egg then coat in crumbs. Place fish on baking tray in oven and cook for further 15 minutes. Serve. Serves 4-6.