eCook Meal
DIY Fish Fingers & Wasabi Mayo
with smashed potatoes & a cucumber salad
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!
Serving guide
Choose your portion size.
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
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
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
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R148.10
for 4 servings · R37.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
Not in the Woolies basket — source these elsewhere:
- Kewpie Mayo
- Panko Breadcrumbs
- Wasabi Powder
- Dried Chilli Flakes
- Rice Wine Vinegar
- Line-caught Swordfish Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Fish, Kewpie Mayo, Line-caught Swordfish Fillets, Panko Breadcrumb, Rice Wine Vinegar, Self-raising Flour, Swordfish Fillet, 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.
What should be prepared from my kitchen to make DIY Fish Fingers & Wasabi Mayo?
Baby Potato, Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Fish, Kewpie Mayo, Line-caught Swordfish Fillets, Panko Breadcrumb, Rice Wine Vinegar, Self-raising Flour, Swordfish Fillet, Wasabi Powder
How many calories does DIY Fish Fingers & Wasabi Mayo have?
763.6 calories
How much fat content does DIY Fish Fingers & Wasabi Mayo have?
grams