Weeknight fish fingers get a fresh makeover served with healthy veggie chips and a tangy sprinkling of native lemon myrtle. Add a creamy and zesty tartare for dipping and prepare to feel very pleased with yourself.
Preheat oven to 200°C fan-forced. Cut zucchini, sweet potato and carrot into 2cm-thick lengths.
Place veggie chips on a large tray lined with baking paper, drizzle with olive oil and sprinkle with sea salt. Bake for 20 minutes or until slightly golden and cooked through.
Meanwhile, slice fish into 5cm fingers. Place flour and 1⁄4 teaspoon salt in a bowl and mix to combine. Place egg in a separate bowl and lightly whisk. Place panko breadcrumbs in a third bowl. Dust fish in flour, shaking to remove excess, then dip in egg and coat in breadcrumbs. Place on a plate and set aside.
Place mayonnaise in a small mixing bowl. Zest and juice half the lime and add zest and juice to mayonnaise with 1/4 teaspoon salt. Finely chop capers and parsley leaves, add to mayonnaise and stir to combine. Season to your liking and set aside.
Heat vegetable oil in a large, deep frypan over medium heat. To check oil is hot enough to cook, place a cube of bread in the pan, if it turns golden in 30 seconds, you’re ready to cook. Cook fish, in batches, for 2–3 minutes each side or until golden. Remove from pan and drain on paper towel.
Place 1 teaspoon sea salt and lemon myrtle in a mortar and pestle and grind to form a coarse powder. Sprinkle over fish fingers. Cut remaining lime half into wedges. Serve fish with veggie chips, tartare sauce and lime wedges.