Family and Kids

Fish Fingers with Sweet Potato Chips

cook 30 mins
  • 4 sweet potatoes, cut into slim wedges
  • 2 tablespoons olive oil
  • 500 g (1 lb) cod loin, cut into 2.5 cm (1 inch) strips
  • 125 g (4 oz) plain flour
  • 175 g (6 oz) wholemeal breadcrumbs
  • 3 tablespoons chopped parsley, plus extra to garnish (optional)
  • 2 eggs, beaten
  • salt and pepper
  • tartare sauce, to serve
  • Place the sweet potato wedges in a bowl with the oil and toss well to coat, then season with a little salt and pepper. Transfer to a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
  • Meanwhile, toss the fish strips in the flour. Place the breadcrumbs in a bowl and toss well. Working quickly, take a floured fish strip and dip in the egg, then in the herby breadcrumbs, and place on a baking sheet. Continue until all are used, then bake in the oven for 15 minutes until the breadcrumbs are golden and the fish is opaque and cooked through.
  • Serve with the sweet potato wedges and tartare sauce, with parsley.
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