Ingredients: |
Ingredients: .Potatoes
4 large potatoes chopped into wedges - 6 pieces per potato
3 tbsp. olive oil
1 tsp.. paprika
pinch of salt
½ tsp. of black pepper
Fish Fingers
1 packet of firm fish such as tilapia, cold, Pollack, snapper, haddock, halibut cut into thick slices roughly 1"X 3"
1 tbsp. lemon juice
1 tsp. ginger paste
1 tsp. garlic paste
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika (optional)
Seasoned flour
½ cup of flour
½ tsp. of seasoned Lawry's salt
¼ tsp. of black pepper
½ tsp. of paprika
¼ tsp. of parsley flakes
2 eggs beaten
bread crumbs
½ tsp. of fresh or dried dill
2 tbsp. butter
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Directions: |
Directions:Potatoes
1. Peel the potatoes and slice into wedges.
2. Boil water and blanch the potatoes for about 4 minutes. Do not overcook the potatoes.
3. Remove immediately and drain the water.
4. Place the potatoes in an oiled baking tray lined with aluminium foil.
4. Season the potatoes with salt, pepper and paprika.
5. Drizzle olive on the potatoes and place in a preheated oven at 375º for about 20 minutes.
Fish Fingers
1. Wash the fish and marinate with lemon juice, paprika, ginger and garlic, salt and black pepper for 15 - 20 minutes in the refrigerator. Remove from the refrigerator.
2. Season flour with salt, black pepper, paprika and parsley flakes.
3. Coat each piece of the fish in the seasoned flour, then place in the egg and then coat with breadcrumbs combined with dill.
4. Pan fry all the pieces of fish in a large frying pan with little oil for about 5 minutes on each side until golden brown.
5. Finally add butter to the frying pan and let the fish fry for a minute on each side.
6. Serve with potatoes and a salad. |
This recipe for Fish Fingers with baked Potatoes Wedges is from