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Homemade Fish Fingers, Chunky Chips & Mangetout

Homemade Fish Fingers, Chunky Chips & Mangetout

Rating
4.5rating out of 5

(4409 reviews from our customers)

Prep Time

30 min

Cuisine

British

Lightly battered and crisped to perfection, these homemade fish fingers are tender, flaky and so easy to prepare. Complete your supper with minted mangetout and chunky chips to serve.

Prep Time

30 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
fresh-mint
5g mint
Mange-tout-(2)
80g mangetout
Cornflour
4 tbsp cornflour
Pangasius-fillet-(1)
2 x 100g basa fillets †
turmeric
1/2 tsp ground turmeric
Potatoes
4 white potatoes
Tomato-ketchup-(2)
1 tomato ketchup sachet (30ml)
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 5g mint
  • 80g mangetout
  • 4 tbsp cornflour
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1/2 tsp ground turmeric
  • 1 white potato
  • 1 tomato ketchup sachet (30ml)
Typical Values per 100g per serving
Energy 642 kJ
151 kcal
1447 kJ
341 kcal
Fat
of which saturates
1 g
0.5 g
2.3 g
1.1 g
Carbohydrate
of which sugars
26.3 g
2.9 g
59.3 g
6.6 g
Fibre 1.8 g 4.1 g
Protein 10.2 g 23 g
Salt 0.25 g 0.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
5g mint
mint (100%)
80g mangetout
mange tout
4 tbsp cornflour
maize starch (100%)
2 x 100g basa fillets
basa fillet (fish) 100%
1/2 tsp ground turmeric
turmeric(100%)
1 white potato
potato
1 tomato ketchup sachet (30ml)
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Homemade Fish Fingers, Chunky Chips & Minty Peas

Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7

Cut the potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

2 Homemade Fish Fingers, Chunky Chips & Minty Peas

While the chips are cooking, combine the cornflour and ground turmeric with a very generous pinch of salt and pepper in a large bowl

3 Homemade Fish Fingers, Chunky Chips & Minty Peas

Cut the basa fillets into strips

Add the basa strips to the cornflour mixture and combine until they’re fully coated in the mixture

4 Homemade Fish Fingers, Chunky Chips & Minty Peas

Strip the mint leaves from their stems and chop them finely, discard the stalks

Slice the mangetout in half on an angle

5 Homemade Fish Fingers, Chunky Chips & Minty Peas

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated basa strips and cook for 2-3 min on each side or until cooked through, golden and crisp – these are your homemade fish fingers

Tip: Your fish is cooked when it turns opaque and flakes easily

6 Homemade Fish Fingers, Chunky Chips & Minty Peas

Meanwhile, add the sliced mangetout to a pot, covering them with boiled water until fully submerged and bring to the boil over a high heat

Once boiling, cook for 2 min or until tender with a slight bite

7 Homemade Fish Fingers, Chunky Chips & Minty Peas

Once the mangetout are tender, drain them and return them to the pot with a large knob of butter and the chopped mint

Stir it all together – this is your minted mangetout

8

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Serve the homemade fish fingers with the chunky chips, minted mangetout and ketchup to the side

Enjoy!

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