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Crumbed Fish or Fish Fingers

4 Serves
25 minutes
20 minutes

A crunchy, delicious, and healthier alternative to a classic that the kids will love.

Set a Reminder to cook 04/25/2024 04:36 04/25/24 17:36 Australian Eastern Daylight Time IGA Recipes – Crumbed Fish or Fish Fingers Reminder – Crumbed Fish or Fish Fingers https://www.iga.com.au/recipes/healthy-living/crumbed-fish-or-fish-fingers/

Ingredients

4 Serves*

800 g Barramundi or Flathead fillets, cut into fingers

1 tsp garlic powder

1/4 cup potato flour

1 egg

1/2 cup quinoa flakes

1/4 cup parmesan cheese, grated

2 cups frozen peas

1 potato, peeled, cut into thirds

1 tbsp butter

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Season fish fingers with salt, pepper, and garlic powder.
In a shallow bowl, add the potato flour. In a second bowl, whisk the eggs. In a third bowl, combine the quinoa flakes with parmesan.
Dip fish in the potato flour, dusting off excess, followed by the egg then coat with the quinoa mix. Set aside on a tray.
Heat oil in a small frying pan over medium heat. Fry the fish for 1-2 minutes on each side. When golden, remove from the pan and drain on a rack lined with a paper towel.
Alternatively, fish fingers can be lightly sprayed with oil and baked in an oven at 180C for 10-15 minutes.
To make the mushy peas, cook the potato in a pot of boiling water. When potatoes are tender, add the frozen peas and simmer for 3-4 minutes. Drain, transfer to a bowl, add butter and crush the peas and potatoes with a fork. Season to taste.