Homemade fish fingers and baked fries

Homemade fish fingers and baked fries



  • 4 red potatoes, large
  • 1 tbsp rice bran oil + 2 tsp extra
  • 4 salmon fillets (preferably the long, narrow ones), cut into ‘fingers’
  • 3 wholemeal bread crusts
  • 1 egg, beaten
  • 1 tsp Dijon mustard
  • Sea salt


Preheat oven to 220°C or 200°C fan-forced.

Cut potatoes into chip shapes. Toss the chips in 2 teaspoons rice bran oil – just enough to coat them but not drench them or the chips will be soggy. Place on baking paper on a baking tray. Bake for about 30 minutes.

Chop the bread crusts in a food processor to make crumbs.

Beat egg with Dijon mustard.

Dip salmon pieces in the egg mixture then in the breadcrumbs.

Heat one tablespoon of oil in a frying pan and cook until golden. If pan gets a little dry, add a dash more oil.

Remove chips from oven when golden and sprinkle with sea salt. Serve with the salmon and salad or steamed veggies.


  • You can make your own aioli to serve with the fish fingers. Use a stick blender to mix 1 crushed garlic clove, 2 egg yolks and 1 tsp salt. Continue pulsing stick blender as you add 1 cup of olive oil in a very slow drizzle until it’s all combined and thickened and a lovely, creamy colour. Stir in 1 tablespoon water, 1 tablespoon lemon juice and 1 tsp dijon mustard. Serve.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder..

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