Name: Fish fingers with coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kilogram white fish fillets, skin and bones removed, coarsely chopped; 2 tablespoon coarsely chopped fresh chives; 2 egg whites; 1 1/4 cup (125 grams) packaged breadcrumbs; 2 tablespoon olive oil; Coleslaw; 1 1/2 cup (120 grams) finely shredded red cabbage; 1 cup (80 grams) finely shredded savoy cabbage; 1 medium carrot, coarsely grated; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 green onion, thinly sliced; 2 tablespoon mayonnaise; 1 tablespoon sour cream; 1 tablespoon white wine vinegar

Fish fingers with coleslaw

Whip up these tasty fish fingers with fresh, whole ingredients and pop them on a little pile of crisp colourful coleslaw and dig in. The kids will love you for it and you'll tick off a good portion of your five-a-day and fish intake.

Serves 4

Cook

25M

Ingredients

1 kilogram white fish fillets, skin and bones removed, coarsely chopped

2 tablespoon coarsely chopped fresh chives

2 egg whites

1 1/4 cup (125 grams) packaged breadcrumbs

2 tablespoon olive oil

Coleslaw

1 1/2 cup (120 grams) finely shredded red cabbage

1 cup (80 grams) finely shredded savoy cabbage

1 medium carrot, coarsely grated

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 green onion, thinly sliced

2 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon white wine vinegar

Method

Fish fingers with coleslaw

1.Make coleslaw.

2.Grease 20cm x 30cm rectangular pan.

3.Blend or process fish and chives until smooth. Press mixture evenly into pan, turn out onto a baking-paper-lined tray; cut into eight 20cm slices; cut each slice in half to make 16 fish fingers.

4.In a medium shallow bow whisk egg whites lightly; in another medium shallow bowl, place breadcrumbs. Dip fish fingers into egg whites, then in breadcrumbs to coat. In a large frying pan, heat oil over medium-high heat; cook fish fingers, in batches, 3 minutes or until browned lightly and cooked through. Drain on absorbent paper. Cut fish fingers into bite-sized pieces for toddlers.

5.Serve fish fingers with coleslaw; season to taste.

Coleslaw

6.In a large bowl, combine ingredients.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook