Dinner

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 wedgesWoman's Day
4
20M
35M
55M

Ingredients

Tartare sauce

Method

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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