Baked Fish Fingers with Crispy Potato Wedges

Tender white fish coated in golden gluten-free breadcrumbs, baked until crunchy on the outside and flaky inside. Thick-cut potato wedges roasted in olive oil until crisp at the edges and fluffy in the middle. Perfect for dipping in ketchup, and safe for gluten-free and dairy-free eaters.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
45 minutes

Ingredients

  • 2 lb russet potatoes, scrubbed and cut into thick wedges
  • 3 tbsp olive oil (for the wedges)
  • 1 tsp sea salt (for the wedges)
  • ½ tsp black pepper, freshly ground (for the wedges)
  • 1½ lb white fish fillets, skinless and boneless (cod, haddock, or pollock)
  • ½ cup gluten-free all-purpose flour
  • 2 large eggs
  • 1½ cups gluten-free breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp sea salt (for the coating)
  • 2 tbsp olive oil (for drizzling the fish)
  • to taste ketchup (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut 2 lb (900 g) russet potatoes into thick wedges, about ½ inch wide at the skin side.
  3. Place the potato wedges on a large baking sheet lined with parchment paper. Drizzle with 3 tbsp (45 ml) olive oil, then sprinkle with 1 tsp (5 g) sea salt and ½ tsp (1 g) black pepper. Toss with your hands until every wedge is coated.
  4. Spread the wedges in a single layer, cut side down. Slide the tray into the oven and roast for 35 minutes without touching them. The edges will crisp up and the insides turn fluffy.
  5. While the potatoes roast, cut 1½ lb (680 g) white fish fillets into finger-sized strips, about 1 inch wide and 3 to 4 inches long. Pat them dry with a paper towel.
  6. Set up your breading station with three shallow bowls. In the first, pour ½ cup (70 g) gluten-free all-purpose flour.
  7. In the second bowl, crack 2 large eggs and whisk them lightly with a fork.
  8. In the third bowl, combine 1½ cups (180 g) gluten-free breadcrumbs, ½ tsp (1 g) garlic powder, ½ tsp (1 g) paprika, and ½ tsp (2.5 g) sea salt. Mix them together.
  9. Line a second baking sheet with parchment paper and set it nearby.
  10. Bread the fish: dip each strip first in the flour, coating all sides and shaking off any excess. Then drag it through the egg, letting the extra drip back into the bowl. Finally, press it into the breadcrumb mixture, turning to coat completely. Place the breaded fish finger on the prepared baking sheet. Repeat with all the fish.
  11. Drizzle the breaded fish fingers with 2 tbsp (30 ml) olive oil, zigzagging over the tops. This helps them crisp up in the oven.
  12. When the potatoes have about 15 minutes left, slide the fish tray onto the lower oven rack (potatoes stay on the upper rack). Bake the fish for 12 to 15 minutes, until the coating turns golden and crunchy and the fish flakes easily with a fork.
  13. Pull both trays out of the oven. Let everything rest for a minute, then transfer the fish fingers and wedges to plates.
  14. Serve hot with ketchup on the side for dipping.