This dish contains the following allergens: Fish, Eggs
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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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Utensils
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
Homemade Fish Fingers with Lemon & Thyme New Potatoes
Step 1 of 6
Remove skin from fillets. Cut cod into chunky strips about 2.5cm x 10cm
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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Step 2 of 6
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
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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Step 3 of 6
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
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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Step 4 of 6
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
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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Step 5 of 6
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
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
14oz
chunky cod fillets
1.75oz
plain flour
Zest of 1
lemon, divided
Salt and pepper
1 large
egg, beaten
1.75oz
dried breadcrumbs
Spray oil
For the potatoes
17.5oz
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
Step 6 of 6
Serve immediately with salad, tartar sauce, garnished with lemon wedges and parsley
