• Partnered with
  • Serves 4
  • 20 mins prep
  • 35 mins cook

Fish fingers with sweet potato wedges

Fish fingers with sweet potato wedges

Make your kids this healthy, homemade version of fish fingers and chips. Delight your family with oven baked sweet potato wedges, crispy white fish and creamy tartare sauce.


Fish fingers with sweet potato wedges

  • 2 sweet potatoes, peeled, cut into wedges
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp thyme leaves
  • 500 g white, skinless, boneless fish fillets, cut into 3cm strips
  • 1/4 cup seasoned flour
  • 1/3 cup low-fat milk
  • 1 egg, lightly beaten
  • 1 cup dry breadcrumbs
  • 1 tbsp grated parmesan
  • 1 tsp grated lemon zest
  • salad, to serve tartare sauce (see tip), lemon wedges, to serve

Tartare sauce

  • 1/2 cup low-fat mayonnaise
  • 1 tbsp chopped capers
  • 1 tbsp chopped parsley
  • 1 green onion, chopped
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice


Fish fingers with sweet potato wedges

  1. Preheat oven to very hot, 220°C (200°C fan-forced). Line 2 oven trays with baking paper.
  2. In a large bowl, toss sweet potato with oil, mustard and thyme and season to taste. Arrange in a single layer on one prepared oven tray. Bake 20 minutes.
  3. Meanwhile, toss fish pieces in flour, shaking off excess. Dip into combined milk and egg, then combined breadcrumbs, parmesan and zest. Press firmly and place on second tray. Chill 15 minutes. Spray with oil.
  4. Bake fish and wedges for a further 10-15 minutes, turning fish halfway through cooking, until golden and cooked through.
  5. To make tartare sauce: Combine all ingredients in a small bowl, stirring well. Serve fish with wedges, salad, tartare sauce and lemon wedges.


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