DIY Fish Fingers & Wasabi Mayo

Name: DIY Fish Fingers & Wasabi Mayo
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Potatoes; Black Sesame Seeds; Cucumber; Dried Chilli Flakes; Fish; Kewpie Mayo; Line-caught Swordfish Fillets; Panko Breadcrumbs; Rice Wine Vinegar; Self-raising Flour; Swordfish Fillet/s; Wasabi Powder

Goodbye frozen fish fingers and hello freshly made swordfish fish sticks. Covered in an ultra crispy panko breadcrumb coating, homemade fish sticks are perfectly complemented by a warming wasabi-infused mayo for dunking, smashed pickled cucumber and sesame seed-dotted baby potatoes. This sets a new standard for making seafood meals at home, Chef!

DIY Fish Fingers & Wasabi Mayo

with smashed potatoes & a cucumber salad

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive OR coconut)
Seasoning (Salt & Pepper)
Water
Paper Towel
Egg/s

Serves 1

PARBOILED POTATOES
Preheat the oven to 200°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SMASHED Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), seasoning and toss to combine. Set aside to marinate.
SESAME SEED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, toss through ½ the sesame seeds.
FAB Fish STICKS
Pat the Fish dry with paper towel, slice into 1-2cm thick sticks (about 3 sticks per fillet) and season. Whisk 1 egg in a shallow bowl with 1 [2]|#7DA0D7 tsp of water. Prepare two more shallow dishes: one containing the flour, and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Place them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Season and set aside.
CRUMBED & GOLDEN
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed Fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
YOU DID IT, CHEF!
Dish up the sesame smashed potatoes and side with the crispy Fish fingers. Serve the smashed Cucumber alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!

Baby Potatoes - 200g
Cucumber - 100g
Rice Wine Vinegar - 20ml
Dried Chilli Flakes - 2.5ml
Black Sesame Seeds - 5ml
Swordfish Fillet/s - 1
Self-raising Flour - 30ml
Panko Breadcrumbs - 50ml
Wasabi Powder - 2.5ml
Kewpie Mayo - 30ml

Download the Recipe

Serves 2

PARBOILED POTATOES
Preheat the oven to 200°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SMASHED Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), seasoning and toss to combine. Set aside to marinate.
SESAME SEED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, toss through ½ the sesame seeds.
FAB Fish STICKS
Pat the Fish dry with paper towel, slice into 1-2cm thick sticks (about 3 sticks per fillet) and season. Whisk 1 egg in a shallow bowl with 1 [2]|#7DA0D7 tsp of water. Prepare two more shallow dishes: one containing the flour, and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Place them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Season and set aside.
CRUMBED & GOLDEN
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed Fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season.
YOU DID IT, CHEF!
Dish up the sesame smashed potatoes and side with the crispy Fish fingers. Serve the smashed Cucumber alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!

Baby Potatoes - 400g
Cucumber - 200g
Rice Wine Vinegar - 40ml
Dried Chilli Flakes - 5ml
Black Sesame Seeds - 10ml
Swordfish Fillet/s - 2
Self-raising Flour - 60ml
Panko Breadcrumbs - 100ml
Wasabi Powder - 5ml
Kewpie Mayo - 60ml

Download the Recipe

Serves 3

PARBOILED POTATOES
Preheat the oven to 200°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
SMASHED Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), seasoning and toss to combine. Set aside to marinate.
SESAME SEED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, toss through ½ the sesame seeds.
FAB Fish STICKS
Pat the Fish dry with paper towel, slice into 1-2cm thick sticks (about 3 sticks per fillet) and season. Whisk 2 eggs in a shallow bowl with 3 [4]|#7DA0D7 tsp of water. Prepare two more shallow dishes: one containing the flour, and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Place them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Season and set aside.
CRUMBED & GOLDEN
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed Fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
YOU DID IT, CHEF!
Dish up the sesame smashed potatoes and side with the crispy Fish fingers. Serve the smashed Cucumber alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!

Baby Potatoes - 600g
Cucumber - 300g
Rice Wine Vinegar - 60ml
Dried Chilli Flakes - 7.5ml
Black Sesame Seeds - 15ml
Line-caught Swordfish Fillets - 3
Self-raising Flour - 90ml
Panko Breadcrumbs - 150ml
Wasabi Powder - 7.5ml
Kewpie Mayo - 90ml

Download the Recipe

Serves 4

PARBOILED POTATOES
Preheat the oven to 200°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
SMASHED Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), seasoning and toss to combine. Set aside to marinate.
SESAME SEED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, toss through ½ the sesame seeds.
FAB Fish STICKS
Pat the Fish dry with paper towel, slice into 1-2cm thick sticks (about 3 sticks per fillet) and season. Whisk 2 eggs in a shallow bowl with 3 [4]|#7DA0D7 tsp of water. Prepare two more shallow dishes: one containing the flour, and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Place them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Season and set aside.
CRUMBED & GOLDEN
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed Fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
YOU DID IT, CHEF!
Dish up the sesame smashed potatoes and side with the crispy Fish fingers. Serve the smashed Cucumber alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!

Baby Potatoes - 800g
Cucumber - 400g
Rice Wine Vinegar - 80ml
Dried Chilli Flakes - 10ml
Black Sesame Seeds - 20ml
Line-caught Swordfish Fillets - 4
Self-raising Flour - 125ml
Panko Breadcrumbs - 200ml
Wasabi Powder - 10ml
Kewpie Mayo - 125ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for DIY Fish Fingers & Wasabi Mayo?

The preparation time for DIY Fish Fingers & Wasabi Mayo with smashed potatoes & a cucumber salad is between 30 and 50 minutes.

What is the total time required to make DIY Fish Fingers & Wasabi Mayo with smashed potatoes & a cucumber salad?

The total time required to make DIY Fish Fingers & Wasabi Mayo with smashed potatoes & a cucumber salad is between 40 and 60 minutes.

How many servings does DIY Fish Fingers & Wasabi Mayo provide?

4 servings

What are the main ingredients in DIY Fish Fingers & Wasabi Mayo?

Baby Potatoes, Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Fish, Kewpie Mayo, Line-caught Swordfish Fillets, Panko Breadcrumbs, Rice Wine Vinegar, Self-raising Flour, Swordfish Fillet/s, Wasabi Powder

What is the nutritional information of DIY Fish Fingers & Wasabi Mayo?

Calories: 763.6, Carbs: 63 grams, Fat: grams, Protein: 40.1 grams, Sugar: 6.2 grams, Salt: 462.5 grams

How do I prepare DIY Fish Fingers & Wasabi Mayo?

SMASHED CUCUMBER: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), seasoning and toss to combine. Set aside to marinate. WASABI MAYO: In a bowl, combine the mayo and the wasabi powder (to taste). Season and set aside. YOU DID IT, CHEF!: Dish up the sesame smashed potatoes and side with the crispy fish fingers. Serve the smashed cucumber alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat! CRUMBED & GOLDEN: Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on paper towel, and season. FAB FISH STICKS: Pat the fish dry with paper towel, slice into 1-2cm thick sticks (about 3 sticks per fillet) and season. Whisk 1 egg in a shallow bowl with 1 [2]|#7DA0D7 tsp of water. Prepare two more shallow dishes: one containing the flour, and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Place them in the fridge to cool for at least 10 minutes. SESAME SEED SPUDS: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, toss through ½ the sesame seeds. PARBOILED POTATOES: Preheat the oven to 200°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.