Fish-fingers-with-minted-mushy-peas-and-sweet-potato-chips

Fish fingers with minted mushy peas and sweet potato chips

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

, 25 July 2017

(25 votes)

Fish fingers with minted mushy peas and sweet potato chips

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 314g serving contains

  • Energy

    1550KJ

    371KCAL

    19%

  • Fat

    6.6g

    low

    9%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    10.4g

    low

    12%

  • Salt

    0.60g

    low

    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

  • Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.

  • 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.

  • 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.

  • 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.

  • 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.