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Finger Fish (baked)

  • boneless white fish fillets: 350gms
  • bread crumbs: 2cups
  • potatoes: 2 (medium size)
  • tomatoes: 125 gms (quartered)
  • lemon juice:1 tbsp
  • plain flour: half cup
  • egg: 1
  • olive oil (you can use any other oil)
  • black pepper:1 tbsp (optional)
For potato chips, cut the potatoes into shape of finger chips. Place them in a sauce pan with water and bring a boil. Reduce heat and boil them for two minutes. Now drain them pat between paper towel. Arrange in a single layer on a baking tray lined with the baking sheet. Sprinkle salt and spray olive oil on the chips.
Preheat oven to 200 degrees C. Now for the fish, marinate it into lemon juice, salt and black pepper for 1/2 hr. Beat egg into shallow dish. Roll fish into flour, then dip into the egg, then roll again into the bread crumbs.
Arrange all the pieces into the baking tray lined with the baking sheet. Place both trays into the oven and bake for the 15 minutes approximately. Cook more until fish turn golden brown and chips are crisp. Serve hot with tomatoes and chili sauce.

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