As we mentioned a couple days ago, sometimes you have those days where you just can’t seem to think of anything to eat, and yet somehow every single one of your meals ends up tasting delicious!
Sometimes those days are the best, because with no expectations you almost can’t go wrong! (almost)
For dinner that day we decided to re-create a childhood favourite- fish fingers!
Fish n’ Chips- not exactly a meal that is known for it health benefits, but that’s the fun part, isn’t it? One of our favourite things to do is take a traditionally unhealthy meal and turn it into something nutritious.
And of course the fish is only the half of it- you can’t forget the chips! In this case, ours came in the form of baked potato wedges.
Now, there is a trick to making really good potato wedges. If you don’t want your potatoes to be too soft or mushy, the thing to do is soak them after you cut them up. When we worked as prep cooks in a busy kitchen last summer, their potatoes were always cut up and kept in big buckets of water, so that’s what we started doing. They don’t have to sit in the water forever, just long enough to draw some of the starch out, which is usually a maximum of 10 minutes.
The other key component of Fish n’ chips is plum sauce. Really, who eats fish fingers without plum sauce?
We didn’t have plums, though, so we had to improvise. Peaches seemed like the obvious choice, of course! And if we’re being perfectly honest, this dipping sauce was probably the best part of this meal! The perfect sweet-and-sour combination!
We also had no bread crumbs in the house, so we used corn flakes instead, which worked out pretty well, if we do say so ourselves 🙂
And again, with the insane amount of zucchini coming out of our garden right now, we couldn’t leave it out of this meal! So to sort of keep with the theme, we made these zucchini fries. We didn’t take any pictures, but wow these were delicious! The zucchini sticks were like butter they were so tender. They made this meal taste nice and summery, too 🙂
So if you’re feeling uninspired for anything for dinner tonight, give this meal a try! Its fun, easy, and oh-so-tasty.
Fish Fingers with Peach Dipping Sauce
Prep: 15 min
Cook: 10-15 min
12-15 White Fish Filets (such as haddock or Tilapia)
3 c. Corn Flakes
3/4 c. Ground Flax Seed
Salt and pepper
1 egg + 1-4- 1/2 c. water
1 c. flour
2 peaches, peeled and diced
2 tbsp finely diced onion
1/4 c. peach juice
scant 1/4 c. white vinegar
2 tbsp soy sauce
1 clove of garlic
1/4 tsp salt
1/4 tsp each ginger and cinnamon
1/4 tsp cayenne pepper
1 tbsp arrowroot flour
For the Fish:
Crush Corn flakes in a large plastic freezer bag until finely ground. Combine in a large bowl with flax seed and salt and pepper. Ina separate bowl, whip egg with water. Pour flower into another bowl. Cut the fish filets into strips. First, dredge the fish strips in the flour until they are completely covered. Then dip the in the egg mixture. Finally place them in the corn flake mixture and cover them in the corn flake-flax mixture. Place on a lined baking sheet and bake at 400C for 10-15 minutes, or until fish flakes easily.
For the Sauce:
Combine all ingredients in a food processor or blender and blend until smooth. Pour into a pot and place on the stove over medium-high heat. Bring to a boil, then reduce to a simmer for about 5 minutes, or until thickened.
Do you like fish fingers? What is your favourite traditionally unhealthy meal that you like to give a nutritional makeover?