Crunchy fish fingers, sweet potato chips & mushy peas
- 75g cous cous
- Zest ½ lemon
- ½tsp smoked paprika
- 1 reduced-salt vegetable stock cube
- 3 medium sweet potatoes, cut into chips
- 2tsp cornflour
- ½tsp garlic granules
- 10g parsley, chopped
- 1tsp rapeseed oil
- 20g plain flour
- 1 egg, beaten
- 260g cod fillets, cut into thick strips
- 250g frozen peas
- 2 spring onions, sliced
- 50g Asda 50% Less Fat Crème Fraîche
Preheat the oven to 180C/160C/Gas 4. Line 2 baking trays with baking paper.
Mix the cous cous, lemon zest and paprika in a bowl and crumble over the stock cube. Stir in 100ml boiling water, cover with clingfilm and set aside for 5 mins.
In a separate bowl, toss the sweet potato chips in the cornflour, garlic and some black pepper, and sprinkle over the parsley. Spread onto one of the baking trays and drizzle with the oil. Bake in the oven for 25-30 mins, turning after 10 mins.
Fluff up the couscous and set the flour and beaten egg out in separate bowls.
Dip the fish pieces in the flour, then the egg, then the cous cous. Put onto the other baking tray. Bake in the oven for 15-20 mins, or until golden brown.
Cook the frozen peas in a pan of boiling water for 2 mins, then add the spring onions and cook for 1 min. Drain and mash roughly. Stir in the crème fraîche and season with pepper.
Serve the fish with the chips and mushy peas.