Bill Granger's fish fingers and fries recipes

Name: Bill Granger's fish fingers and fries recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g (2.8oz) firmly packed fresh breadcrumbs; 60 g (2.1oz) grated parmesan 2 eggs, lightly beaten; 60 g (2.1oz) plain (all-purpose) flour; 500 g (17.6oz) firm white fish fillets (I like flathead), cut into fat strips; 1 tbsp olive oil; 25 g (0.9oz) butter; 1.25 kg (2.8lbs) potatoes, scrubbed but not peeled; 3 tsp olive oil; 1 handful lemon wedges; 1 cup caper mayonnaise (optional)

Servings: persons

1
Preheat the oven to 230C/gas 8 and put two baking trays in the oven to heat up for 20 minutes.
2
To make the fries, cut the potatoes into chips, dry with a clean tea towel (dish towel), toss with the olive oil and sprinkle with sea salt.
3
Remove the hot baking trays from the oven, lay a sheet of baking paper on each one, then spread the chips on top.
4
Return the trays to the oven and bake the chips for 30 minutes, or until golden, turning with tongs halfway through cooking.
5
Meanwhile, mix the breadcrumbs and parmesan together in a bowl and season with sea salt and freshly ground black pepper.
6
Put the eggs in another bowl.
7
Mix the flour with some salt and pepper in a third bowl.
8
Dip each piece of fish in the flour, then the egg, then the breadcrumbs.
9
(You can do this in advance if you like, and then keep the crumbed fish covered in the fridge for up to 2 hours.)
10
Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.
11
Add the fish in batches and cook gently for about 2 minutes on each side, until lightly golden, adding a little more oil and butter if needed.
12
Serve the fish fingers with the fries and lemon wedges, and perhaps a bowl of caper mayonnaise.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 g (2.8oz) firmly packed fresh breadcrumbs, 60 g (2.1oz) grated parmesan 2 eggs, lightly beaten, 60 g (2.1oz) plain (all-purpose) flour, 500 g (17.6oz) firm white fish fillets (I like flathead), cut into fat strips, and more.

Yes, Bill Granger's fish fingers and fries recipes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!