Friday Night Fish Fingers

Anyone else remember how good Friday night fish fingers used to be?! 

Our foodie friend Lucy over at @everynightoftheweek has given them a healthy (but delicious) twist, and paired them up with our GOOD FAT Mayo!

Ingredients

1kg of white fish - like snapper, cut into 10cm strips 2cm wide and thick.
1 c GOOD FAT Mayo, divided
1 lemon, 1⁄2 zested and juiced, the other half kept for serving
1⁄2 c bread crumbs
2 tbs finely chopped dried seaweed
500 g sweet potato, cut into wedges
1 tbs coconut oil
2 tbs finely chopped pickles
1 tbsp finely chopped dill
1 tbsp finely chopped parsley
2 tsp chopped capers

Method

Preheat the oven to 200°C.
Toss the wedges in the coconut oil and place on a paper lined tray.
Season well.
Bake until crispy edges and soft centres. About 20mins
Meanwhile, mix 1⁄2 c mayo and juice of half the lemon. Brush the fish pieces liberally with the mayo mix until evenly coated.
Combine the bread crumbs and seaweed, then pat the fish into the mixture.
Toss each piece well, then place on a paper lined tray.
Shallow fry fish in batches until golden on each side and just cooked. About 5mins a piece.
Keep warm till serving.
Combine the remaining mayo, pickles, dill, parsley, capers and lemon zest.
Serve wedges, and fish fingers with zingy tartar.