Cod fingers with mushy peas and roasted sweet potatoes recipe

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Cod fingers with mushy peas and roasted sweet potatoes recipe

This is comfort food for kids… but I bet you’ll have difficulty keeping the adults away. It’s surprisingly quick and easy to make your own fish fingers – or goujons, if you want to be posh. 

Ingredients

For the cod fingers
  • 150 g breadcrumbs
  • 3 tbsp grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 pinch salt and freshly ground black pepper
  • 1 egg, beaten
  • 700 g skinless cod, cut into 2cm strips
  • 1 cup sunflower oil
  • 5.3 oz breadcrumbs
  • 3 tbsp grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 pinch salt and freshly ground black pepper
  • 1 egg, beaten
  • 24.7 oz skinless cod, cut into 2cm strips
  • 1 cup sunflower oil
  • 5.3 oz breadcrumbs
  • 3 tbsp grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 pinch salt and freshly ground black pepper
  • 1 egg, beaten
  • 24.7 oz skinless cod, cut into 2cm strips
  • 1 cup sunflower oil
For the mushy peas
  • 150 g frozen peas
  • 2 tbsp water
  • 3 tbsp cream
  • 1 small sprig of mint, chopped
  • 1 pinch salt and freshly ground black pepper
  • 5.3 oz frozen peas
  • 2 tbsp water
  • 3 tbsp cream
  • 1 small sprig of mint, chopped
  • 1 pinch salt and freshly ground black pepper
  • 5.3 oz frozen peas
  • 2 tbsp water
  • 3 tbsp cream
  • 1 small sprig of mint, chopped
  • 1 pinch salt and freshly ground black pepper
For the sweet potatoes
  • 500 g sweet potatoes, halved and cut into 1cm slices
  • 1 splash extra virgin olive oil
  • 1 pinch salt and freshly ground black pepper
  • 4 lemon wedges, to serve
  • 17.6 oz sweet potatoes, halved and cut into 1cm slices
  • 1 splash extra virgin olive oil
  • 1 pinch salt and freshly ground black pepper
  • 4 lemon wedges, to serve
  • 17.6 oz sweet potatoes, halved and cut into 1cm slices
  • 1 splash extra virgin olive oil
  • 1 pinch salt and freshly ground black pepper
  • 4 lemon wedges, to serve

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/fan 180°C/gas 6. To prepare the sweet potatoes, place the slices in a roasting pan, drizzle with oil, salt and pepper and roast for about 20 minutes, until tender. Keep warm.
  2. To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate. Add salt and pepper to taste. Place the beaten egg on a separate wide plate.
  3. Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs. Set the breaded fingers aside on a plate. Repeat the process with the rest of the fish. Place the plate in the fridge for 10 minutes.
  4. Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened. Roughly mash the peas and add the cream, mint and salt and pepper to taste. Keep warm.
  5. Heat some oil in a large frying pan over a medium heat. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for 2-3 minutes, or until cooked through.
  6. To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the cod fingers around the bowl, followed by the roasted sweet potatoes. Serve immediately with lemon wedges.

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Basic Britain: Fish fingers

Bill Granger's fish fingers and fries 

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