Recipe: April Fool's – Fish Fingers and Chips

April Fool's – Fish Fingers and Chips

April Fool's – Fish Fingers and Chips

Recipe

4 Servings

4 Servings

INGREDIENTS

150 g white chocolate, broken into chunks

100 g cornflakes, finely crushed

4 Cadbury Crunchie bars

2 shop-bought Madeira loaf cakes – each weighing 300g-350g

4 tbsp unsalted butter, melted

Optional red sauce:

5 tbsp strawberry ice cream sauce

1 tsp double cream

Couple of drops of red food colouring

Download full recipe

Step 1

Step 1

Place the chocolate into a pan and melt on induction setting two of you Neff Induction hob. Stir often, until the chocolate is full melted, then turn off the heat, transfer to a shallow bowl and leave to cool for 5 minutes.

Step 2

Step 2

Place the cornflakes on a large plate in a single layer.

Quickly dip a Crunchie bar in the melted chocolate, ensuring it’s completely covered, then roll in the crushed cornflakes until completely covered. Transfer to a plate and repeat with the remaining bars.

Step 3

Step 3

Preheat the flat surface grill to 275C.

Take a madeira cake and slice off the darkened outer layer in thin slices.

Step 4

Step 4

Use a crinkle potato slicer to cut chip-sizes pieces from the cake. Repeat with the second cake, so you have a pile of ‘cake chips’ Arrange the chips in a single layer on a baking tray and lightly brush on the melted butter.

Step 5

Step 5

Grill for about 1-2 minutes, turning once, until lightly browned. Be careful, they will burn very quickly if left too long.

Serve the cake fries with the fish fingers.

Step 6

Step 6

Mix together the strawberry sauce, cream and a little red food colouring and serve as ketchup if you like.

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