Dan and Steph's fish fingers with sweet potato wedges

For a delicious spin on a takeaway meal, try these fish fingers with sweet potato wedges. They're coated in quinoa, panko breadcrumbs and sesame seeds for extra crunch.





  • 600g firm white fish fillets, cut into strips
  • 1 large (650g) gold sweet potato, cut into 3cm-thick wedges
  • 2 tbs plain flour
  • 1 cup cooked quinoa, cooled
  • 1/2 cup (35g) panko breadcrumbs
  • 1 tbs sesame seeds, toasted
  • 2 tsp sweet paprika
  • 2 eggs
  • 60g mixed baby salad leaves, to serve
  • Lemon wedges, to serve

Tartare sauce

  • 1/2 cup reduced fat Greek yoghurt
  • 1 green shallot, finely chopped
  • 2 small whole gherkins, drained, finely chopped
  • 1 tbs chopped fresh parsley
  • 1 tbs lemon juice



Preheat oven to 240˚C (220˚C fan-forced). Line a large roasting pan and large baking tray with baking paper. Arrange the sweet potato over the lined pan. Spray evenly with olive oil spray. Bake, turning halfway during cooking, for 30 mins or until golden brown and tender. 


Meanwhile, place the fish in a large bowl. Sprinkle the fish with flour and toss to coat. Combine the quinoa, breadcrumbs, sesame seeds and paprika in a large, shallow dish. Lightly whisk the eggs in a shallow bowl. Dip the fish strips, 1 at a time, in the egg, then toss in the quinoa mixture, pressing firmly to coat. Transfer to the lined tray. Spray evenly with olive oil spray. Position tray on the shelf above the potato wedges and cook for 15 mins or until golden and the fish flakes when tested with a fork. 


To make the tartare sauce, combine the yoghurt, shallot, gherkin, parsley and lemon juice in a small bowl. 


Serve the fish and sweet potato with salad leaves, lemon wedges and tartare sauce. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.