Fish Nuggets & Chips

9 Ingredients

Number of servings

1/4 cup plain flour
200grams thick white boneless fish fillets
2tablespoons milk
5milliliter virgin olive oil spray
3 large potatoes, peeled, cut into chips
1/2 cup parmesan, finely grated
2 eggs
250grams truss cherry tomatoes
2 1/2 cup fresh breadcrumbs (from day old bread)

Nutrition per serving

62% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Line 2 trays with baking paper.

Step 2 of 4

Place chips in oven bag. Add 2 tbs water. Twist top loosely and cook in microwave on HIGH for 4-5 minutes or until tender. Drain and pat dry with a clean tea towel. Spread in a single layer on 1 tray and spray with oil. Bake for 15 minutes.

Step 3 of 4

Cut fish into 5 x 4cm nugget-sized pieces. Whisk eggs and milk in a bowl. Lightly coat nuggets with flour, then dip into egg mixture and finally coat with remaining crumb mixture (for crumb mixture, combine breadcrumbs and parmesan and divide into 2 bowls then reserve second bowl for adults' crispy fish fillets & steamed beans meal).

Step 4 of 4

Add nuggets and tomatoes to tray. Spray with olive oil. Add fish to oven with chips and bake for 10 minutes or until golden. Note: You can use bought breadcrumbs to crumb foods, but if you have a food processor it's easy to make your own. Remove the crusts from day-old white bread slices and cut into cubes. Transfer the cubes to the bowl of a food processor and process until finely chopped.