RecipesFish 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
By Asda Good Living,25th July 2017
Cook: 45 Mins
Serves: 4
Price: £1.65 per serving
Nutritional Information
Each 314g serving contains
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
1Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
2Peel 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.
3Meanwhile, 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.
4Dust 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.
5Boil 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.