Fish Fingers with Carrot Fries, Peas and Garlic Aioli
Instructions
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.
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.
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.
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.
5 Prep sides
Heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min.
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
Fish fingers
Sides
Garlic aioli
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
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.
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.
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.
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.
5 Prep sides
Heat a small saucepan over a medium-low heat. Add the butter and the peas and gently warm for 4 min.
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
Fish fingers
Sides
Garlic aioli
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