A really delicious, welcoming and warming meal. Great for kids too!


  • For the Fingers:
  • 100g flour, seasoned
  • 150g breadcrumbs
  • 3 tblsp grated parmesan
  • 1 tblsp chopped parsley
  • 1 egg, beaten
  • 700g skinless cod, cut into 2cm strips
  • Sunflower oil for frying
  • Salt and freshly ground black pepper
  • For the Mushy Peas:
  • 150g frozen peas
  • 2 tblsp water
  • 3 tblsp cream
  • 1 sprig mint
  • Salt and freshly ground black pepper
  • For the Roasted Sweet Potatoes:
  • 500g sweet potatoes, 2cm slices
  • Extra virgin olive oil, for roasting
  • Salt and freshly ground black pepper
  • Lemon wedges, to garnish


  • Preheat oven to 200°C (Fan 180°/Gas 6).
  • To prepare the sweet potatoes, place in a roasting pan, drizzle with oil, salt and pepper and roast for about 20 minutes until tender. Keep warm.
  • To prepare the fingers, combine the breadcrumbs, parmesan and parsley in a bowl. Add salt and pepper to taste.
  • Dip the fish into the seasoned flour followed by the beaten egg and then into the breadcrumbs and parmesan mix. Repeat the process with the rest of the fish.
  • Allow to settle on a plate for 10 minutes in the fridge.
  • Meanwhile, to make the mushy peas, add the peas and water to a saucepan and cook for 5-6 minutes until softened. Roughly mash the peas and add the cream. Add salt and pepper to taste. Keep warm.
  • Heat the oil in a large frying pan. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for about 2 to 3 minutes or until cooked through.
  • To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the fingers around the bowl, followed by the roasted sweet potatoes.
  • Serve immediately with lemon wedges.

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