Fish fingers with red pepper aioli

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crumbed, golden fish fingers served with potato wedges, slaw and homemade red pepper aioli for dipping.
1. Set oven to 220ÂșC. Cut potatoes into wedges and toss on a lined oven tray with oil, salt and pepper. Roast for 20-25 minutes or until golden and tender.

2. Combine 2 tbsp vinegar, 2 tbsp olive oil, salt and pepper in a serving bowl. Slice capsicum and chives. Toss into dressing along with coleslaw mix, set aside.

3. Drain and rinse pepper strips. Place in a jug along with crushed garlic, 1/4 cup mayonnaise and 1 tbsp olive oil. Blend, using a stick mixer until smooth. Season with salt and pepper to taste (see notes).

4. Whisk 1 egg. Spread panko crumbs on a sheet of baking paper or plate (see notes), season with salt and pepper. Cut fish into fingers, add to egg wash.

5. Heat a large frypan with oil/butter over medium heat. Press fish fingers into crumbs then add straight into pan. Cook for 3-4 minutes on each side or until golden and cooked through.

6. Serve fish fingers with potato wedges, slaw and aioli for dipping.

Season the aioli with 1/2-1 tsp smoked paprika for extra punch!
Add in 1 tsp dried herb of choice alternatively lemon pepper to the panko crumbs for added flavour.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Gluten friendly option - panko crumbs are replaced with GF cornflakes. Crush to use.
Potatoes, 800g
Red capsicum, 1
Chives, 1/3 bunch *
Coleslaw, 1 bag (400g)
roasted pepper strips, 1/2 jar *
Garlic, 1 clove
Panko crumbs, 1 packet (100g)
White fish fillets, 2 packets

Olive + oil/butter for cooking, salt, pepper, mayonnaise, egg (1), red or white wine vinegar