WOULD YOU EAT THESE FISH FINGERS WITH PERI PERI FRIES AND BEANS
Ingredients:
For the Fish Fingers:
1 lb white fish fillets (such as cod or haddock), cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs or panko
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving
For the Peri Peri Fries:
4 large russet potatoes, cut into fries
2 tbsp olive oil
1 tbsp peri peri seasoning (store-bought or homemade)
Salt to taste
For the Beans:
1 can baked beans (or your favorite beans)
1 tbsp peri peri sauce (optional, for added heat)
Instructions:
Preheat your oven to 425°F (220°C). Toss the potato fries with olive oil, peri peri seasoning, and salt. Arrange them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the fries are baking, prepare the fish fingers. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
Dredge each fish strip in the flour, dip into the beaten eggs, and coat with the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the fish fingers in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
Heat the baked beans in a saucepan over medium heat. If using, stir in peri peri sauce for an extra kick.
Serve the fish fingers with peri peri fries and a side of beans. Garnish with lemon wedges and enjoy your flavorful, spicy meal!
