Fish Fingers with Carrot Fries, Peas and Garlic Aioli

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Instructions

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1 Make fries

Preheat the oven to 200°C/180°C fan. Peel the carrots and chop them into thin sticks. Add the carrots to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast for 35 min or until browned. 

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2 Prep

Meanwhile, use your hand or a rolling pin to break up the cornflakes (leave them in the bag!). Chop the cod into goujons. Grate the Parmesan and combine it in a bowl with the crushed cornflakes. Turn the cod goujons in the yogurt. Season with salt and pepper

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3 Bake

Turn the cod goujons, one by one, in the cornflake and Parmesan mix until coated. Add them to a second lined baking tray. Drizzle the breaded fish with vegetable oil and bake for 25-30 min or until crispy and golden.

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4 Make aioli

Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise and garlic with a squeeze of lemon juice. Season with a pinch of salt and pepper. This is your aioli.

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5 Prep sides

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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6 Serve

Serve the fish fingers alongside the carrot fries, peas, and aioli.

Tips for fussy eaters

If raw garlic is not for you, omit it from the aioli!

Pro tip

Drizzling vegetable oil over your fish fingers will crisp them up nicely.

Enjoy this low carb spin on a family favourite! We think our homemade fish fingers are so much tastier than shop bought ones.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 805 · Prot 43 · Carbs 75 · Fat 32

Ingredients

Number of people

Fish fingers

Cod fillet 350 Grams
Cornflakes 100 Grams
Parmesan 30 Grams
Natural yogurt 170 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Sides

Carrot 3 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Salted butter 10 Grams
Green peas 150 Grams

Garlic aioli

Garlic cloves 0.5 Piece
Mayonnaise 50 Grams
Lemon 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this low carb spin on a family favourite! We think our homemade fish fingers are so much tastier than shop bought ones.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 805 · Prot 43 · Carbs 75 · Fat 32

Instructions

photo

1 Make fries

Preheat the oven to 200°C/180°C fan. Peel the carrots and chop them into thin sticks. Add the carrots to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt. Toss until coated. Roast for 35 min or until browned. 

photo

2 Prep

Meanwhile, use your hand or a rolling pin to break up the cornflakes (leave them in the bag!). Chop the cod into goujons. Grate the Parmesan and combine it in a bowl with the crushed cornflakes. Turn the cod goujons in the yogurt. Season with salt and pepper

photo

3 Bake

Turn the cod goujons, one by one, in the cornflake and Parmesan mix until coated. Add them to a second lined baking tray. Drizzle the breaded fish with vegetable oil and bake for 25-30 min or until crispy and golden.

photo

4 Make aioli

Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise and garlic with a squeeze of lemon juice. Season with a pinch of salt and pepper. This is your aioli.

photo

5 Prep sides

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

photo

6 Serve

Serve the fish fingers alongside the carrot fries, peas, and aioli.

Tips for fussy eaters

If raw garlic is not for you, omit it from the aioli!

Pro tip

Drizzling vegetable oil over your fish fingers will crisp them up nicely.

Ingredients

Number of people

Fish fingers

Cod fillet 350 Grams
Cornflakes 100 Grams
Parmesan 30 Grams
Natural yogurt 170 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Sides

Carrot 3 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Salted butter 10 Grams
Green peas 150 Grams

Garlic aioli

Garlic cloves 0.5 Piece
Mayonnaise 50 Grams
Lemon 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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