Recipe: Tasty Cheesy Fish Finger and chips bake
Cheesy Fish Finger and chips bake. In a pan melt your butter on a medium heat. Once the butter is melting add your cake flour and mix well with a whisk until it is a thick substance. Spread sauce over fish finger layer and top with frozen chips.
Dip each fish finger into flour, egg, then breadcrumbs. Place flour and bread crumbs in separate bowls. Coat fish fingers in flour, dip in egg mixture and coat with panko, shaking off excess at each step. You can have Cheesy Fish Finger and chips bake using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cheesy Fish Finger and chips bake
- It's of Fish Fingers.
- You need of Cake Flour.
- Prepare of butter.
- It's of milk.
- Prepare of Salt and pepper.
- It's of grated cheddar.
- Prepare of Frozen Wedges/Chips.
Place fish pieces in a single layer on lined baking sheet as finished. In a lightly greased oven dish, arrange layers in this order: hash brown cubes, bacon rashers and fish fingers. Layer the ovenproof dish with half the cooked rice, the frozen fish fingers and the tomato mixture. Repeat the layers, ending with the last of the fish fingers.
Cheesy Fish Finger and chips bake step by step
- Oil your oven pan and pack fishfingers until pan is full. Bake fish fingers 15-20 minutes until brown.
- While the fishfingers are baking start with your cheese sauce. In a pan melt your butter on a medium heat. Once the butter is melting add your cake flour and mix well with a whisk until it is a thick substance. SLOWLY add half op the milk cup and whisk well together so it does not clot. Do this until all milk is in your pan but be patient. As soon as all ingredients are mixed and no clots, when it bubbles you can add your two cups of cheddar and mix in with mixture on a low heat. 10 minutes.
- When the sauce is done your fish fingers should be ready. Remove from oven. And pour cheese sauce over the baked fish fingers evenly. Place wedges/chips over the sauce and cook a further 20 minutes until chips are brown..
- Remove from oven. Sprinkle leftover cheese over the chips. If there is cheese sauce left you can also use that. And bake another 10 minutes..
- Ready to serve. Great with salad or just like that..
Pour over the white sauce (it must be a little bit runny) and then crush the potato chips and sprinkle together with the remaining grated cheese. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. Place on a baking sheet coated with cooking spray. Serve with chips and tartar sauce if desired. Place fish in a greased pan with dabs of butter on top.
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