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