Cornflakes Coated Fish Fingers with Roasted Veggie Chips

 Recipe from What's For Lunch, Honey?   


2-3 parsnips, cut into sticks
2 rutabaga, cut into sticks
3-4 potatoes, cut into sticks
handful of rosemary, chopped
handful of thyme, chopped
2-3 garlic cloves, finely chopped
Olive oil
Salt and pepper

100-150g plain cornflakes, crushed
600g Pollack fillets, cut into thick strips about 3 cm each
5 tablespoons flour
2 eggs, lightly beaten
Canola oil


  1. Pre-heat the oven to approx. 180-200 degrees C.

  2. To make the roasted vegetable chips, throw all the vegetables in a large bowl, drizzle a good shot of olive oil and mix in the garlic, salt and pepper and herbs. Using your hands massage the flavors into the vegetables. Spread out the vegetables on a baking tray and bake in the oven for 30-40 minutes, until tender but still crisp.

  3. In the meantime, sieve the flour into a deep plate, pour the beaten eggs into a separate plate and add the cornflakes into a another plate.

  4. Dab the fish with kitchen paper towels, salt and pepper then coat the fish first in flour, then soak in the egg and finally coat with the cornflakes.

  5. Heat enough canola oil in a pan to pan-fry the fish fingers. The fish does not need to swim in the oil, just enough so that the fish can be shallow fried. Fry the fish on each side for approx. 5 minutes or until the coating is lightly golden.

  6. Remove and place on a plate covered with paper towels.

  7. Serve with the roasted vegetables and some homemade remoulade sauce.


Make sure the oil to pan fry the fish is really hot. The best way to check if the oil is at the right temperature is to put the back end of a wooden spoon into the oil and if bubbles form around it the oil is just right.

If the oil is not hot enough and you start to fry the fish it will soak up the oil and the result will be greasy and mushy instead of tender and crispy fish fingers.