Cod fingers with mushy peas and roasted sweet potatoes recipe
This is comfort food for kids… but I bet you’ll have difficulty keeping the adults away. It’s surprisingly quick and easy to make your own fish fingers – or goujons, if you want to be posh.
Ingredients
- 150 g breadcrumbs
- 3 tbsp grated Parmesan
- 1 tbsp chopped fresh parsley
- 1 pinch salt and freshly ground black pepper
- 1 egg, beaten
- 700 g skinless cod, cut into 2cm strips
- 1 cup sunflower oil
- 5.3 oz breadcrumbs
- 3 tbsp grated Parmesan
- 1 tbsp chopped fresh parsley
- 1 pinch salt and freshly ground black pepper
- 1 egg, beaten
- 24.7 oz skinless cod, cut into 2cm strips
- 1 cup sunflower oil
- 5.3 oz breadcrumbs
- 3 tbsp grated Parmesan
- 1 tbsp chopped fresh parsley
- 1 pinch salt and freshly ground black pepper
- 1 egg, beaten
- 24.7 oz skinless cod, cut into 2cm strips
- 1 cup sunflower oil
- 150 g frozen peas
- 2 tbsp water
- 3 tbsp cream
- 1 small sprig of mint, chopped
- 1 pinch salt and freshly ground black pepper
- 5.3 oz frozen peas
- 2 tbsp water
- 3 tbsp cream
- 1 small sprig of mint, chopped
- 1 pinch salt and freshly ground black pepper
- 5.3 oz frozen peas
- 2 tbsp water
- 3 tbsp cream
- 1 small sprig of mint, chopped
- 1 pinch salt and freshly ground black pepper
- 500 g sweet potatoes, halved and cut into 1cm slices
- 1 splash extra virgin olive oil
- 1 pinch salt and freshly ground black pepper
- 4 lemon wedges, to serve
- 17.6 oz sweet potatoes, halved and cut into 1cm slices
- 1 splash extra virgin olive oil
- 1 pinch salt and freshly ground black pepper
- 4 lemon wedges, to serve
- 17.6 oz sweet potatoes, halved and cut into 1cm slices
- 1 splash extra virgin olive oil
- 1 pinch salt and freshly ground black pepper
- 4 lemon wedges, to serve
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/fan 180°C/gas 6. To prepare the sweet potatoes, place the slices in a roasting pan, drizzle with oil, salt and pepper and roast for about 20 minutes, until tender. Keep warm.
- To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate. Add salt and pepper to taste. Place the beaten egg on a separate wide plate.
- Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs. Set the breaded fingers aside on a plate. Repeat the process with the rest of the fish. Place the plate in the fridge for 10 minutes.
- Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened. Roughly mash the peas and add the cream, mint and salt and pepper to taste. Keep warm.
- Heat some oil in a large frying pan over a medium heat. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for 2-3 minutes, or until cooked through.
- To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the cod fingers around the bowl, followed by the roasted sweet potatoes. Serve immediately with lemon wedges.
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