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{Day 11} Healthy fish fingers and ovenbaked chips

On Day 3 of the Get your Jelly On challenge, when I made the 5 ingredient fish balls in Chinese masterstock jelly, I mentioned how versatile the fish mince was and how I often used it to make fishburger patties.

This post is for those of you who prefer a more visual and hands on approach to transforming the mince into yummy patties – you will never want to go back to store bought fish fingers again! And there is no better side to complement the dish than a handful of crunchy, oven baked fries!

Served in the gorgeous Royal Selangor jelly mould, it’s a great way to impress your dinner guests with a fancy presentation of a summer sea-side favourite. Summer in a cone and I’m not talking ice cream! Love those cones and am starting to think I will truly miss coming up with cone-shaped food ideas once October is over…

Giveaway 

Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Serves 4

Healthy fish fingers and ovenbaked chips

These fish fingers are great tasting and quick to make. They keep well and can be frozen or refrigerated for up to 2 days. Go well in sandwhiches, burgers, salads or even fish tacos!

For the fish fingers:

  • 400g sea perch fillets // or other white fish
  • 60g day old bread (I used some hamburger bun)
  • 1/2 cup milk // or other non-dairy milk substitute
  • 1.5 tsp white pepper
  • 1 medium onion
  • 1/2 cup multigrain breadcrumbs
  • oil for shallow frying

For the ovenbaked chips:

  • 3 large washed potatoes
  • 2 tbsp sunflower oil
  • 1 tbsp corn flour
  • pinch of pink salt flakes // or table salt
  • pinch of curry powder or paprika

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

To prepare the chips: wash potatoes and cut into thin (about 1cm sized) chips. Place in a bowl of water and allow to soak for 5 minutes to remove the starch. Rinse under cold water then place back in the bowl with a little waater, cover with gladwrap and microwave for 2 minutes on high (or par-boil them in a saucepan for 8 minutes). Strain spread over paper towels and pat dry with more towels.

Place chips back in the bowl, add the oil, salt and spices and toss to cover well. Sprinkle with the cornflour and toss again. Spread chips on a baking paper-lined tray and into the oven for about 25 minutes, or until golden and crisp. Turn them over about 15 minutes to get the colouring even. In the meantime, prepare the fish fingers.

To prepare the fish fingers: dice onion finely and cook in a pan, until translucent. Allow to cool. Soak bread in the milk.

In the meantime, cut fish into small chunks and place along with the milk-soaked bread in a food processor (I used my Braun’s multistick blender’s chopping attachment) and process until smooth. Add cooked onion and pepper.

Using plastic gloves, form fish fingers and dip into the breadcrumbs, flattening the logs slightly. Repeat with the remaining mince.

Shallow fry fish fingers on medium heat in a little oil for about 3 minutes on each side. Repeat with the rest.

To serve: place fish and chips in the cone, lined with a little baking paper. Great with fresh lemon juice or tartare sauce.

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53 comments

frugalfeeding October 11, 2011 at 8:31 am

I recommend using coley! Very cheap and very tasty. These look awesome by the way, really delicious.

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Wholesome Cook October 11, 2011 at 11:05 am

Thank you for the tip on the fish choice 🙂

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Rita (mademoiselle délicieuse) October 11, 2011 at 9:04 am

For a moment there I thought I was going to see conical fish fingers!

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Apple @Polkadotsandchopsticks October 11, 2011 at 9:16 am

Yum! They look delicious! So fresh and healthy!

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Iron Chef Shellie October 11, 2011 at 9:20 am

very very very clever!! and it looks great!!

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Rufus' Food and Spirits Guide October 11, 2011 at 9:52 am

Oh man, my shares in CredCorp are really tanking. Kidding! I like this idea and I love fish and chips.

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Sharni October 11, 2011 at 10:05 am

I like that you use the moulds in a practical way – for the cocktail and now as servingware. And the fish mince idea is great.

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Nic October 11, 2011 at 10:06 am

Fish tacos!!! Mmmm A beautiful mould should be cherished and displayed! Well done, very creative!

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boo_licious October 11, 2011 at 10:18 am

Love fish and chips. Brilliant idea and yes, the pewter mould is definitely you can take out and show everyone.

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leaf (the indolent cook) October 11, 2011 at 10:55 am

The fish fingers and chips look awesome in the cone. It really adds a little something, doesn’t it?

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Wholesome Cook October 12, 2011 at 6:44 am

Definitely! A little style to an otherwise normal looking but tasty dish!

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Leah October 11, 2011 at 10:58 am

this looks so good! I love fish and chips 😀

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Mel October 11, 2011 at 11:02 am

Just discovered your blog – simply stunning and really like your recipes! So creative and all for a good cause.

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ChopinandMysaucepan October 11, 2011 at 11:18 am

Great use of the mould Martyna! Given a choice, we also prefer baked over deep fried and we have to try the combination of curry powder and paprika with our baked chips the next time. I think perch, flathead, monk fish and hapuka are the best for these baked recipes.

Beautiful presentation, love that newpaper background!

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Wholesome Cook October 12, 2011 at 6:42 am

Thanks guys 🙂 newspaper is such a traditional wrapping for f&c so had to use it… Good suggestions on the fish, thank you!

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Joshua Hudson October 11, 2011 at 11:56 am

Surf’s up!

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TasteFood October 11, 2011 at 1:42 pm

What a wonderful rendition of fish and chips. These look healthy, light and delicious!

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Nate @ House of Annie October 11, 2011 at 3:21 pm

No reason to stop making jelly-shaped dishes just because October is over! I bet we all have more than 30 ideas by now.

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Wholesome Cook October 12, 2011 at 6:40 am

Haha! Good point! I’ll be using it again for sure!

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Lorraine @ Not Quite Nigella October 11, 2011 at 3:48 pm

A creative way to use the mold!

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Nami | Just One Cookbook October 11, 2011 at 6:18 pm

Ohhh you can use the mold like this! It was unexpected and I love the unique method! Perfect cone for fish and chips! Looks delicious!

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Wholesome Cook October 12, 2011 at 6:39 am

Thank you Nami! I think creative is creative and I just don’t know why you wouldn’t want to showcase this gorgeous piece!

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Ninazsyafinaz October 11, 2011 at 7:47 pm

I would like to try this recipe using dory! good for snacking

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Wholesome Cook October 12, 2011 at 6:38 am

Dory would be great too, thanks for suggesting!

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Jay October 11, 2011 at 9:21 pm

wow…sounds scrumptiously tasty..
first time here…love your space..
awesome posts with nice presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

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Wholesome Cook October 12, 2011 at 6:37 am

Thanks Jay 🙂

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Three-Cookies October 11, 2011 at 11:17 pm

Fish fingers is really cheap in th supermarket – cheaper than making at home and I was planning to buy now you caused a dilemma:)

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Wholesome Cook October 12, 2011 at 6:35 am

The supermarket variety is cheap but if you have a look at the ingredient list you’ll see they are very “padded”. They also mince a lot of secondary grade (or otherwise unknown) fish into it. This way you know what’s in them and you’re voting with your $ for quality, sustainable and even local produce. 🙂

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TC October 12, 2011 at 12:18 am

oh, as servingware! good call!

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Wholesome Cook October 12, 2011 at 6:33 am

It’s a beautiful piece, why hide it?

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Bozena October 12, 2011 at 12:22 am

Wow… ! Twoja ryba i frytki wygladaja bardzo apetycznie !!! wlasnie zabieram sie do gotowania .

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Wholesome Cook October 12, 2011 at 6:32 am

Dzieki Bozenko! Zycze smacznego!

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Sissi October 12, 2011 at 1:54 am

How did you have this incredible idea to use this cone instead of the paper cone? So obvious when one looks at your photos, but no one has thought about it I’m sure… I think this is the first “cone” recipe I might prepare! Your fish fingers sound easy and delicious (even though I have never been a fan of frozen fish fingers). I know someone who will be thrilled to see them on his plate 😉 Thank you for such a wonderful recipe!

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Wholesome Cook October 12, 2011 at 6:31 am

Thanks Sissi! Fish and chip cone was one of the first non-jelly ideas that came to mind! And I’m glad you have someone who might love them! The Mr Chipconnoisseur and his kids loved them! So happy.

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Timothy R October 12, 2011 at 2:03 am

Simple recipe and funky presentation that really let’s the mould shine! I like it!

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Maria @ Scandifoodie October 12, 2011 at 4:21 am

These look great!

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rsmacaalay October 12, 2011 at 7:00 am

Great healthy alternative for an all time fave classic.

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Vivian - vxdollface October 12, 2011 at 3:38 pm

ooh yum! i haven’t have fish fingers in such a long time! reminds me of primary school days, though mum never used to let me have too many since they were an unhealthy treat ^^” love your version of making your own healthy fish fingers

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Roxana B October 13, 2011 at 2:33 am

Yum. I am going to try this one out this weekend. Thanks for the healthy fish fingers, definitely fits into my diet plan.

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Sandy October 14, 2011 at 6:51 am

Much classier than fish and chips in a paper cone!

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Zoe Roberts October 14, 2011 at 7:44 am

nothing beats the crunchy bits on chips!

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Amber October 15, 2011 at 2:55 am

This looks great, a wonderful alternative to less healthy fish sticks. This would be a great recipe for kids as well!

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Jennifer D. October 15, 2011 at 5:13 am

Making this tonight. I HAVE TO!

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Sarah O. October 15, 2011 at 3:29 pm

Very beautiful photos :]

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sara (Belly Rumbles) October 16, 2011 at 12:09 am

I love the idea of fish fingers, but I must admit I am not really in to the taste of the store bought ones. I imagine using the hamburger bun would of made the crumbs slightly sweeter than just normal bread crumbs?

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sara (Belly Rumbles) October 16, 2011 at 12:10 am

Oh, and great use of the Selangor mould!

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Mary October 17, 2011 at 9:10 am

Love the curry powder on the potatoes. I like to think that curry powder makes just about EVERYTHING that much better! This whole recipe sounds so DELISH!

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jasmine1485 October 18, 2011 at 4:38 pm

They look wonderfully crisp! I’m on a gluten-free diet, but this would be very simple to convert, I’d just use GF bread for the crumbs, yum 🙂

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Edyta October 25, 2011 at 11:26 am

Coś wspaniałego ! Mają ludzie pomysły 🙂

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Ming October 26, 2011 at 5:14 am

Fish and chips is my family’s recipe. I will recommend this healthier version to my mom.

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Ming October 26, 2011 at 5:15 am

*family’s favorite

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