Crunchy Huon Salmon Fish Fingers

The kids will go crazy for this healthier take on the famous fish fingers and chips but the adults won’t be far behind. An easy dish to prepare, this will be a ‘go to’ favourite of the whole family.

Crunchy Huon Salmon Fish Fingers
10 Minutes
30 Minutes

  1. 1

    Cut the salmon fillet into 12 x 10cm fingers.

  2. 2

    Lightly crush the cornflakes and combine with the panko breadcrumbs in a deep tray or bowl

  3. 3

    Whisk eggs

  4. 4

    Lightly coat the salmon fingers in the flour, then carefully toss through the egg mixture and finally into the crumbs. Repeat for all salmon fingers. Place into the refrigerator

  5. 5

    Place salmon fingers into the pre heated oven at 190 degrees for 15 minutes then reduce heat to 170C and cook for a further 10 minutes and remove from oven.

  6. 6

    Real Tartare Sauce

    Roughly chop peeled, boiled eggs, sweet gherkins, capers and parsley and combine all the ingredients with the mayonnaise.

  7. 7

    Sweet potato chips

    Preheat oven to 190C.
    Peel sweet potato and slice into wedges

  8. 8

    Place the sweet potato wedges into baking tray with grease proof paper
    Spray liberally with rice bran oil, sprinkle with sea salt and Mix together thoroughly until well coated.

  9. 9

    To plate

    Serve with Tartare sauce and sweet potato chips.