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