Recipes
Recipes

Fish fingers with minted mushy peas and sweet potato chips

A firm family favourite which the kids can get involved with making

A firm family favourite which the kids can get involved with making

starstarstarstarstar
(25 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.65 per serving

Nutritional Information

Each 314g serving contains

Energy
1551kj
371kcal
19%
Fat
6.6g
Med
9%
Saturates
1.3g
Low
7%
Sugars
10.4g
Med
12%
Salt
0.60g
Med
10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
494kj/118kcal

Ingredients

2 sweet potatoes, about 240g each

Pinch smoked paprika

4tsp rapeseed oil

50g bread (2-3 days old), crusts removed

50g Asda Rice Snaps

1 large egg

1tbsp plain flour

280g cod loin or fillet

250g frozen peas

4 mint leaves, cut into small pieces with scissors

50g fat-free fromage frais

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
2
Peel the sweet potatoes and cut into thick chips. Put in a bowl with the paprika and half the oil and toss together until all the chips are evenly coated. Spread out on one of the baking trays. Bake for 25-35 mins.
3
Meanwhile, whizz the bread and rice snaps in a processor or with a handheld blender to make crumbs. Put in a shallow dish. Lightly beat the egg with the rest of the oil and put in another shallow dish. Put the flour on a plate. Cut the fish into 12 fingers.
4
Dust each finger with flour, then dip in egg and finally coat in the crumb mixture. Put them on the other baking tray. Cook in the oven for 25 mins.
5
Boil the peas with the mint for 5 mins. Drain and put in a bowl with the fromage frais. Mash together with a potato masher. Serve with the fish fingers and chips.