Crispy cod fingers with wedges & dill slaw
Serves 4
Easy
Prep:
Cook:
A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavours
Skip to ingredients
- 3 large sweet potatoes(700g), scrubbed and cut into wedges
- ½ tbsp sunflower oilplus a little extra
- ¼ large red cabbage
- ½ medium red onionfinely sliced
- 6 large cornichonsquartered
- 3 tbsp Greek yogurtor mayonnaise
- 25g dillfinely chopped
- 4 skinned codfillets (160g per fillet)
- 2 large eggs
- 100g fresh breadcrumbs
Nutrition: per serving
- kcal524
- fat10glow
- saturates4g
- carbs65g
- sugars31g
- fibre13g
- protein40g
- salt2.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
step 2
Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
step 3
Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.
