Crumbed Fish Fingers And Vegetable Chips

By Alison Roberts

Cooking Crumbed fish fingers and vegetable chips step by step details? If you are looking cooking tips for Crumbed fish fingers and vegetable chips you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Making a healthy dinner for the kids need not be a chore with this simple home made fish finger and vegetable chips meal.

All you have to do is throw all your ingredients of Crumbed Fish Fingers And Vegetable Chips

  1. 2 medium sebago potatoes, cut into 2cm-thick chips
  2. 300g orange sweet potato, cut into 2cm-thick chips
  3. 1 large carrot, cut into 2cm thick chips
  4. olive oil cooking spray
  5. 1/2 cup plain flour
  6. 1/4 cup reduced-fat milk
  7. 1 egg, lightly beaten
  8. 2 cups fresh wholemeal breadcrumbs
  9. 400g firm white fish fillets, cut into 2cm-thick strips
  10. 200g broccoli, trimmed, cut into florets
  11. 1/2 small (200g) cauliflower, trimmed, cut into florets
  12. 30g reduced-fat spread
  13. 1 tablespoon plain flour
  14. 2/3 cup reduced-fat milk, warmed
  15. 1/3 cup reduced-fat grated tasty cheese

The instruction how to make Crumbed Fish Fingers And Vegetable Chips

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line 2 large baking trays with baking paper. Arrange potato, sweet potato and carrot on 1 prepared tray. Spray with oil. Bake for 15 minutes.
  2. Meanwhile, place flour on a plate. Combine milk and egg in a shallow bowl. Place breadcrumbs on a plate. Dip 1 piece of fish in flour, then milk mixture and breadcrumbs. Place on remaining tray. Coat remaining fish. Bake for 15 minutes or until the fish is golden and cooked through and vegetables tender.
  3. Meanwhile, make cheese sauce: Melt spread in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Whisk in milk, stirring, until sauce boils and thickens. Add cheese. Stir until smooth.
  4. Place broccoli and cauliflower in a large microwave-safe dish. Add 1/4 cup cold water. Cover with plastic wrap. Cook on high (100%) for 4 to 5 minutes or until just tender.
  5. Divide fish, vegetable chips, broccoli and cauliflower between plates. Spoon cheese sauce over steamed vegetables. Serve.

Nutritions of Crumbed Fish Fingers And Vegetable Chips

fatContent: 480.629 calories
saturatedFatContent: 11.6 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 50.3 grams carbohydrates
cholesterolContent: 38.8 grams protein
sodiumContent: 124 milligrams cholesterol

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