Cheat's fish fingers and rainbow chips

Cheat's fish fingers and rainbow chips

Challenge yourself to a new menu filler when you try homemade fish fingers.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 people


  • 100g cornflakes
  • 300g celeriac, cut into chips
  • 2 carrots, cut into chips
  • 1 baking potato, cut into chips
  • 1 sweet potato, cut into chips
  • For the chips
  • ketchup, to serve
  • 1 egg, beaten
  • 4 tsp cornflour
  • 500g skinless, firm white fish fillets, such as hake or cod
  • 1 tsp sweet paprika
  • 2 tbsp sunfower oil


Cut the fish into rectangular fillet size pieces.

Preheat the oven to gas 6, 200°C, fan 180°C. For the chips, toss the potatoes, carrots and celeriac with the oil; season well. Spread out over 1-2 large baking trays and bake for 30 minutes.

Meanwhile, put the cornflakes in a plastic sandwich bag and gently bash with a rolling pin to coarse crumbs. Tip into a bowl and stir through the paprika. Put the fish in a bowl and sift over the cornflour; toss to coat. Dip each fish finger in the beaten egg, shaking of the excess, then into the cornflakes, turning until completely coated.

When the chips are nearly ready, push them to the side of the baking tray and add the fish. Bake for 8 minutes, or until cooked through and golden. Serve with the chips, ketchup and minty peas, if you like. 

Tip: To make minty peas, mash 500g (1lb) boiled peas with 1/2 tbsp mint sauce and 4 tbsp crème fraîche.