Homemade cod fingers with mushy peas and sweet potato

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


  • for the fingers
  • 100 g flour, seasoned
  • 150 g breadcrumbs
  • 3 tblsp grated parmesan
  • 1 tblsp chopped parsley
  • 1 egg, beaten
  • 700 g skinless cod, cut into 2cm strips
  • sunflower oil for frying
  • salt and freshly ground black pepper
  • for the mushy peas
  • 150 g frozen peas
  • 2 tblsp water
  • 3 tblsp cream
  • 1 sprig mint
  • salt and freshly ground black pepper
  • for the roasted sweet potatoes
  • 500 g sweet potatoes, 2cm slices
  • extra virgin olive oil, for roasting
  • salt and freshly ground black pepper
  • lemon wedges, to garnish


  1. Preheat oven to 200°C (Fan 180°/Gas 6)
  2. 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.
  3. To prepare the fingers, combine the breadcrumbs, parmesan and parsley in a bowl. Add salt and pepper to taste.
  4. 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.
  5. Allow to settle on a plate for 10 minutes in the fridge.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately with lemon wedges.


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