White fish [Hake (Merluccius capensis/ paradoxus/ productus)], Batter [wheat flour (gluten), maize starch, salt, dextrose, spices], Crumb [wheat flour (gluten), wheat gluten, maize flour, maize starch, rice flour, salt, yeast extract, vegetable oil (extra virgin olive fruit, cider vinegar, vegetable oil (sunflower seed), sugar, spice] Vegetable oil [canola seed].
Energy | 721 kJ |
Protein | 11.7g |
Glycaemic Carbohydrate | 10g |
of which total sugar | 1.2g |
Total Fat | 8.7g |
of which Saturated fat | 0.9g |
of which Trans fat | <0.1g |
of which Monounsaturated fat | 5.9g |
of which Polyunsaturated fat | 2.0g |
of which Omega - 6 fatty acids | 1446mg |
of which Omega - 3 fatty acids | 538mg |
of which ALAa | 538mg |
of which EPAb | <100mg |
of which DHAc | <100mg |
of which DPAd | <100mg |
Cholesterol | 27mg |
Dietary Fibre# | 2.9g |
Total Sodium | 384mg |
Oven Bake: Preheat oven to 200 °C. Space Fish Fingers evenly on a baking tray. Place the tray in the centre of the oven and bake for 12-15 minutes. The crumb should become crisp and golden brown in colour once cooked.
Air Fry: Evenly space 6-8 Fish Fingers in the basket. Bake at 180°C for 15 minutes until golden brown and crispy.
Pan Fry: Heat a little oil in a frying pan, over medium heat. Fry Fish Fingers for 3-4 minutes on each side, turning once. Remove from pan and drain on paper towel or serviette. The crumb should become crisp and golden brown in colour once cooked.