Salt your sweet potatoes to make sure they dehydrate and go crispy. Without deep-fat frying them, you’ll never get that crunch. But our ones come pretty close, and are delicious. Trust us.
Make sure you have a bowl of water handy to wash off all the sticky flour and breadcrumbs when your making your fish fingers!
The cod takes hardly any time to cook – so don’t leave it for long. As you can see in our video, some of ours are a bit on the burnt side… you can avoid that! Give ‘em 2 and a half minutes each side, no longer!
We budgeted this recipe so you have enough to buy petit pois. They are sweeter than the bigger garden peas, and work perfectly in this recipe.
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR 30 MINUTES (REMEMBER TO DEFROST THE FISH BEFORE!)
- 1 Tub of Tomato Ketchup - £0.42
- A Bag of Plain Flour - £0.40
- 6 Sweet Potatoes - £0.95
- 3 Eggs - £0.89
- 2 Lemons - £0.70
- A Bunch of Mint - £0.70
- Breadcrumbs - £0.80
- 5 Frozen Cod Fillets (450 Grams) - £3.50
- 1 Bag of Petit Pois - £1.50
- Total Cost - £9.86 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Start by defrosting the fish fillets. Put them in a bowl and leave them in the fridge. Normally take 3-4 hours.
- Preheat oven to 180°C/356°F.
- Slice your sweet potatoes into chip like strips, cover in salt, pepper and olive oil, and put into the oven for an hour, or until shrivelled and crisp. Take them out half way through and shake them around.
- Now for the fish fingers.
- Place the flour in a shallow bowl with a pinch of salt and pepper, then beat the eggs in another shallow bowl.
- Place the breadcrumbs onto another plate.
- Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then coat in flour. Dip the flour-dusted piece of fish into the egg. Shake of the excess eggs, and then roll in the breadcrumbs until well coated. Do this with all your fish fingers, and then place on a tray.
- Now for the peas.
- Put the peas into a pan of boiling water to defrost them. Then, drain in colander and put back into the pan. Add chopped mint, the zest of one lemon, olive oil, salt and pepper. Then crush them.
- Back to the fish fingers. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers in batches and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through.
- Meanwhile, crush the peas and finely chop and add the mint leaves, squeeze in the lemon juice and season with salt, pepper and olive oil.
- Serve alongside the crispy fish fingers and the sweet potato fries, two halved lemons and a dollop of ketchup.