Fish fingers and chips

With kids

Fish fingers and chips

Twenty minutes in the oven, zero debates – peace talks, kids' edition.

  • 25 min
  • easy

Ketchup in the middle, lemon wedges on the side, and suddenly the grown-ups want some too.

Adults
4
Children count as half
0

What you need

1 oven · 1 large baking tray · 1 spatula

Shopping list

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

  • 400 g Fish fingers
  • 600 g Chips
  • 160 g Cherry tomatoes
  • 1.0 pc Lemon
  • 8 tbsp Ketchup
  • 0.5 m Baking paper

How it works

  1. Preheat the oven to 220 °C.
  2. Chips on a tray, pre-bake for 10 minutes.
  3. Add the fish fingers and bake everything another 12–15 minutes, turning once.
  4. Halve the cherry tomatoes – the vegetable alibi.
  5. Serve with lemon wedges and ketchup. Grown-ups may join in.

Everything for this recipe

Fish fingers and chips

The whole shopping list in your cart with one click. We deliver to your finca.

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For children

This is the kids' meal. For grown-ups: alioli instead of ketchup and a glass of white wine.

Leftovers for tomorrow

Put leftover fish fingers in a roll with lettuce and tomato tomorrow – a fish sandwich with a sea view.

What to cook next

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