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 in the oven for 35 min or until browned.
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 with the crushed cornflakes. Turn the cod goujons in the yogurt. Season with salt and pepper.
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.
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.
Heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min.
Serve the fish fingers alongside the carrot fries, peas, and aioli.
If raw garlic is not for you, omit it from the aioli!
Drizzling vegetable oil over your fish fingers will crisp them up nicely.
A low carb spin on a family favourite! We think our homemade fish fingers are so much tastier than shop bough ones.
Cooking Time: 40 min
Equipment Required: Food processor
Cals 805 · Prot 43 · Carbs 75 · Fat 32
A low carb spin on a family favourite! We think our homemade fish fingers are so much tastier than shop bough ones.
Cooking Time: 40 min
Equipment Required: Food processor
Cals 805 · Prot 43 · Carbs 75 · Fat 32
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 in the oven for 35 min or until browned.
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 with the crushed cornflakes. Turn the cod goujons in the yogurt. Season with salt and pepper.
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.
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.
Heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min.
Serve the fish fingers alongside the carrot fries, peas, and aioli.
If raw garlic is not for you, omit it from the aioli!
Drizzling vegetable oil over your fish fingers will crisp them up nicely.
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