Fish Fingers (and Chips) with Custard
Serves 6 – PREP 15 mins – COOK 45 mins – Easy
3 large baking potatoes, cut into chunky chips
1 tbsp olive oil
14oz raw peeled king prawns
2 eggs, beaten
1 cup dried breadcrumbs
½ cup mayonnaise
2 crushed garlic cloves
½ – 1 tsp tumeric
lemon wedges, to serve (optional)
1. Heat oven to 400F. Arrange the chips on a baking tray, drizzle with the oil and season. Bake for 40-45 minutes until golden, turning halfway through.
2. Mix the prawns in the beaten egg and tip the crumbs onto a plate. Lift the prawns out with a slotted spoon so that any excess egg drains off and toss them in the crumbs with your hands so they are coated. Transfer to a baking tray.
3. When the chips have 10 minutes to go, heat grill to high. Cook the prawns for 3-5 minutes each side, until crisp and cooked through. Mix the mayo, garlic and tumeric together with some seasoning. Serve with the chips, ‘custard’ mayo and lemon wedges, if you like.
TIP if your oven doesn’t have a grill setting, then you can cook the prawns in the oven for the 10-12 minutes – they just may not get as golden.