Homemade Fish Fingers with Pesto

Pesto Princess © Fish Fingers

Hello #LoyalRoyals

When you’re asked to share one of your best recipes for the school charity fundraiser, a friend’s pre-wedding tea or with that miracle-worker cousin who’s putting together a big fat family recipe book, these Homemade Fish Fingers with Pesto might just be That Recipe.

Trust us, they’re a big hit with kids (and grown-ups) and, if you can resist eating them all, they make for a superb lunch the following day – head this way for our Asian Fish Finger Butty.

Yours in best recipe-swapping
HRH Kathleen

You will need

600–800 g white fish fillets, skinned and boned
1 jar Pesto Princess Basil & Chilli Pesto
2 cups breadcrumbs or mixed seeds
2 large sweet potatoes
Cajun spice or sea salt
Olive oil

PESTO PRINCESS Pesto fish fingers_ 201912867_LOW RES

How to

1. Preheat the oven to 220°C. Line or grease two baking trays.

2. Cut the fish into batons of 2–3 cm wide. Spoon half of the Pesto Princess Basil & Chilli Pesto into a mixing bowl. Place the breadcrumbs or seeds in a second mixing  bowl.

3. Cut the sweet potato in 1–2 cm batons. Season with cajun spice and drizzle with olive oil, mixing with your hands to make sure each sweet potato baton is well coated. Spread them out in a single layer on one of the baking trays, making sure to leave about ½ cm space between pieces, so that they crisp up beautifully. Cook in the oven for 20 minutes.

4. In the meantime, place the fish fingers in the Pesto Princess Basil & Chilli Pesto and then carefully roll them one by one in the crumbs. A light touch is required as they are rather fragile. Space out evenly on one of the baking trays.

5. Turn the oven temperature down to 180°C. Remove the sweet potatoes and, using two forks, turn the pieces carefully before returning to the oven along with the tray of fish fingers. Cook for 15–20 minutes until the fish is cooked and flakes easily and the sweet potatoes are golden and crispy.

Serve and enjoy!

Serves 4.

Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.

Food Assistant: Bianca Strydom.



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