Fish Fingers and Chips with Tartar Sauce | Zero Food Waste

To combat food waste in the home kitchen, it’s best to to recycle throw-aways that can be repurposed. Remaining stalks and greens from vegetables can be used to make stock. Old breads can be made into crumbs. Hence the inspiration to make the fish fingers and chips recipe from Jamie Oliver. Eventually, the goal is to work toward zero food waste.

Jamie Oliver has a detailed method on how to make bread crumbs in the food processor. It’s well written, please take a look. One thing I would add is the use of a high-power Vitamix blender. It cut through anything and make finer bread crumbs than the food processor. I use Vitamix to process whole grains into flour; it works.

Cut the sweet potatoes into wedges and parboil them. Put the dried wedges onto a baking sheet. If you are pressed for time, you can skip the parboiling step and start roasting the sweet potatoes in a 400°F oven. It takes me longer than the 25-30 minutes baking time, according to the recipe.

Use the breadcrumbs to coat white fish fillets (I use cod). First coat the fillets with all-purpose flour. Dip them into the egg mixture. Finally roll them in a bowl of breadcrumbs until well coated. The fish fingers go into the 400°F oven too. Depending on how thick you cut the fish fillets, I find that it takes less time to bake than the recommended 25-30 minutes. Therefore, I would put the fish in a separate baking sheet instead of baking them together with the sweet potatoes.

To make fish and chips in the British style, Jamie makes a tartar sauce. It’s very easy to do mixing chopped parsley, capers and a handful of gherkins in a bowl with mayonnaise. If you like some heat, add some chili flakes for a kick.

Jamie says this is a fun recipe for kids. So you can serve a glass of milk for kids and a beer for the adults. This is a recipe for all ages!

Print Recipe

Fish Fingers, Chips & Easy Tartare Sauce

Serves: 4

Ingredients

• 2 sweet potatoes
• olive oil
• 200 g plain flour
• 2 large free-range eggs
• 1 tablespoon milk
• 150 g breadcrumbs
• 400 g firm white fish fillets , such as pollock, skin off, from sustainable sources
• TARTARE SAUCE
• a few sprigs of fresh flat-leaf parsley
• 1 handful of baby capers
• 1 handful of gherkins
• 150 g free-range mayonnaise
• 1 lemon

Instructions

1

Preheat the oven to 200°C/400°F/gas 6.

2

Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.

3

Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.

4

Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.

5

Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.

6

Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.

7

Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.

8

Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.

9

Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.

10

Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.

Notes

https://www.jamieoliver.com/recipes/fish-recipes/fish-fingers-chips-easy-tartare-sauce/