Mains, Vegetarian

Homemade Fish Fingers with Lemon & Thyme New Potatoes

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF300
  • Prep time: 15 mins
  • Total time: 35 mins
  • Skill easy
  • Serves 4 people

Homemade Fish Fingers with Lemon & Thyme New Potatoes

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Fish, Eggs

Ingredients

  • 400g chunky cod fillets
  • 50g plain flour
  • Zest of 1 lemon, divided
  • Salt and pepper
  • 1 large egg, beaten
  • 50g dried breadcrumbs
  • Spray oil

For the potatoes

  • 500g new potatoes, with skins on
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves OR
  • 1 tsp dried thyme
  • 1 garlic clove, crushed
  • Sea salt flakes and pepper

To serve

  • For garnish Lemon wedges and parsley
  • To serve peas and tartar sauce

Cooking mode

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Method

  • Step 1

    Remove skin from fillets. Cut cod into chunky strips about 2.5cm x 10cm

  • Step 2

    Prepare three shallow bowls for coating the fingers. One plate with flour, half the lemon zest and seasoning mixed together. One plate with egg, and one with breadcrumbs

  • Step 3

    Dip the cod fingers first in flour mixture, then in egg, and finally in the breadcrumbs. Insert crisper plate in both drawers and spray zone 1 drawer plate with oil. Place fish fingers in drawer. Spray with oil

  • Step 4

    If potatoes are too big, cut in half. In a bowl, put olive oil, lemon juice, lemon zest, thyme, garlic and salt. Add potatoes, toss to ensure they are thoroughly coated in oil mixture. Add potatoes to zone 2 drawer and insert both drawers into unit

  • Step 5

    Select zone 1, select AIR FRY, set temperature to 210°C, and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C and set time to 20 minutes. Select SYNC. Press the START/STOP button to begin cooking. When zone 1 and 2 reaches 10 minutes, turn fishfingers over and give potatoes a shake. When cook time is finished, use silicone coated tongs to remove food to a serving dish

  • Step 6

    Serve immediately with salad, tartar sauce, garnished with lemon wedges and parsley