HOW TO PREPARE HOKI FISH FINGERS WITH WEDGES & DILL SLAW?

Product(s):

OCEAN CATCH NZ PREMIUM HOKI FISH FINGERS CRUMBED (15 FISH FINGERS, 400G) | NEW

Preparation Time: 30 mins / Cook Time: 40 mins / Serving: 4

Ingredients:

1 x OCEAN CATCH NZ PREMIUM HOKI FISH FINGERS CRUMBED (15 FISH FINGERS, 400G) | NEW
3 large sweet potatoes (700g), scrubbed and cut into wedges
½ tbsp sunflower oil, plus a little extra
¼ large red cabbage
½ medium red onion, finely sliced
6 large cornichons, quartered
3 tbsp Greek yogurt or mayonnaise
5g dill, finely chopped

Method:

1. Cook the Ocean Catch Fish Fingers following the directions on the packaging for your cooking method whilst preparing the hot dogs
2. Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt & 1/4 tsp pepper. Transfer to a baking sheet & roast for 25-30 mins, turning halfway through. The wedges should be crisp & golden brown.
3. Meanwhile, make the slaw. Remove the cabbage’s white core & discard. Slice the leaves as finely as possible & put in a large mixing bowl with the onion & cornichons. In another bowl, combine the yogurt or mayonnaise with the dill & 2 tbsp of the cornichons’ pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
4. Serve with the crispy wedges & a generous helping of the dill pickle slaw.