Homemade Fish Fingers, Paprika-Spiked Potato Wedges & Tartare Sauce
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • 24 hour
  • 365 days a year
  • 300 grams
  • 50 grams plain flour
  • 1 large
  • 1 tbsp water
  • 100 grams cornflakes crushed
  • 1 litre sunflower oil
  • 3 medium
  • 2 tbsp sunflower oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried parsley
  • 3 tbsp plain natural yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp gherkins
  • finely chopped
  • 1 tsp capers
  • finely chopped
  • 1/2 tsp dried parsley
  • 300 grams
  • 50 grams plain flour
  • 1 large
  • 1 tbsp water
  • 100 grams cornflakes crushed
  • 1 litre sunflower oil
  • 3 medium
  • 2 tbsp sunflower oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried parsley
  • 3 tbsp plain natural yogurt
  • 3 tbsp mayonnaise
  • 1 tbsp gherkins
  • finely chopped
  • 1 tsp capers
  • finely chopped
  • 1/2 tsp dried parsley
  • 15 minutes in the fridge while you prepare the potatoes.Cut your potatoes in half lengthwise, and then half again. Carefully cut each quarter in half again, so you get eight potato wedges from each potato. Drizzle with sunflower oil and the spices, and coat well.Transfer to a baking tray and bake in the oven for 35 minutes, turning halfway. To prepare the tartare sauce, combine all the ingredients in a small bowl, stir, and chill in the refrigerator until needed. Bring the sunflower oil to 176

Instructions

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