Kids Giant Boarfish fingers


Preparation time

Cooking time


200g / 1 packet Ferguson Australia Giant Boarfish
1 tablespoon plain flour
1 egg
3/4 cup breadcrumbs
3 tablespoons olive oil
3 tablespoons rice bran oil
4 small potatoes cut in half length ways
salt and pepper
4 baby Lebanese cucumbers cut in half length ways
tomato sauce
fresh lemon wedges

Kids Giant Boarfish fingers

Place potato halves on a baking tray, season with salt, pepper and olive oil. Roast at 200 degrees for 40 minutes. While they are cooking prepare the fish by cutting the fillets in half, into bite size pieces.

Set up 3 bowls side by side, 1 for flour, 1 for egg (beat lightly) and 1 for breadcrumbs. Pat fish fillets dry with paper towel and season with salt and pepper.

One at a time dip fillets in flour, followed by beaten egg and then breadcrumbs making sure each fish fillet is evenly coated. Set aside.

When the potatoes are almost cooked, heat the rice bran oil over a medium heat in a heavy based frying pan. Carefully add each fillet and cook for 3 minutes on each side or until golden and crispy.

Remove from pan and drain on paper towel. Serve with potatoes, baby cucumber, tomato sauce and a squeeze of fresh lemon juice.