Fish Fingers, Chips and Peas

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Instructions

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1 Bake chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips (see pro tip!). Add the chips to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast in the oven for 35 min or until browned.

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2 Prep

Meanwhile, slice the cod into goujons. Grate the Parmesan. Add the all-purpose flour to a shallow bowl and season with salt and pepper. Crack the eggs into a shallow bowl and whisk. Add the panko bread crumbs to a third bowl and combine with the Parmesan

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3 Bake fish

Roll the cod goujons in the seasoned flour, then dip them in the eggs and finally coat them with the panko. Place them on a second lined baking tray and drizzle with vegetable oil. Bake for 20 min until golden and crispy.

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4 Sides

Meanwhile, heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min. 

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5 Sauce

Meanwhile, in a bowl, combine the mayonnaise with the garlic powder, a squeeze of lemon juice and season with a pinch of salt and pepper.

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6 Serve

Divide the fish fingerschips and peas among plates. Serve with the garlic mayo.

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

For a crisper finish, soak the chips in cold water for 30-60 min before baking.

Skip the freezer section and make better fish fingers at home!

Cooking Time: 40 min

Cals 910 · Prot 47 · Carbs 92 · Fat 34

Ingredients

Number of people

Fish fingers

Cod fillet 350 Grams
Parmesan 30 Grams
Plain flour 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 2 Tbsp

Chips

Potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Sides

Salted butter 10 Grams
Green peas 150 Grams
Mayonnaise 50 Grams
Garlic powder 2 Grams
Lemon 1 Piece

Skip the freezer section and make better fish fingers at home!

Cooking Time: 40 min

Cals 910 · Prot 47 · Carbs 92 · Fat 34

Instructions

photo

1 Bake chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips (see pro tip!). Add the chips to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast in the oven for 35 min or until browned.

photo

2 Prep

Meanwhile, slice the cod into goujons. Grate the Parmesan. Add the all-purpose flour to a shallow bowl and season with salt and pepper. Crack the eggs into a shallow bowl and whisk. Add the panko bread crumbs to a third bowl and combine with the Parmesan

photo

3 Bake fish

Roll the cod goujons in the seasoned flour, then dip them in the eggs and finally coat them with the panko. Place them on a second lined baking tray and drizzle with vegetable oil. Bake for 20 min until golden and crispy.

photo

4 Sides

Meanwhile, heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min. 

photo

5 Sauce

Meanwhile, in a bowl, combine the mayonnaise with the garlic powder, a squeeze of lemon juice and season with a pinch of salt and pepper.

photo

6 Serve

Divide the fish fingerschips and peas among plates. Serve with the garlic mayo.

Tips for fussy eaters

This is an easy recipe which the little ones are bound to enjoy.

Pro tip

For a crisper finish, soak the chips in cold water for 30-60 min before baking.

Ingredients

Number of people

Fish fingers

Cod fillet 350 Grams
Parmesan 30 Grams
Plain flour 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 2 Tbsp

Chips

Potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Sides

Salted butter 10 Grams
Green peas 150 Grams
Mayonnaise 50 Grams
Garlic powder 2 Grams
Lemon 1 Piece
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