Oat baked fish fingers, wedges and fresh tomato salsa Oat baked fish fingers, wedges and fresh tomato salsa

Oat baked fish fingers, wedges and fresh tomato salsa

Fish fingers and chips are a popular children’s meal, but with homemade salmon fish fingers coated in a parmesan oaty crumb and crunchy garlic wedges, you’ll find this dinner gets requested again and again by everyone in the family. 

Cooking Time 25 mins Skill Level Easy Servings 3

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Preheat the oven to 200C/180C fan/gas mark 6. 

  2. 2

    Line two baking trays with non-stick baking parchment. Cut the potatoes (leave the skins on) into thin wedges about ½ cm wide.

  3. 3

    Toss in the oil, garlic and black pepper, then tip onto one of the prepared baking trays in a single layer before baking in the oven for 10 minutes until starting to brown and a sharp knife passes through them easily. 

  4. 4

    Crack the egg into a small bowl and lightly whisk with a fork. In a small bowl combine the Mornflake Oatbran, parmesan, pepper and salt.

  5. 5

    Dip each fish finger first into the egg and then the Oatbran coating.

  6. 6

    Press the mixture onto the fish and place evenly spaced onto the prepared baking tray.

  7. 7

    Bake for 6 minutes along with the wedges. 

  8. 8

    In the meantime make the tomato salsa by blitzing all the ingredients in a mini food processor. (You can finely chop the tomato and onion by hand if you prefer). 

  9. 9

    Serve the wedges, salmon and salsa with some green beans, mushy peas or baked beans.