Crispy cod fingers with wedges & dill slaw

Crispy cod fingers with wedges & dill slaw

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(15 ratings)

Prep: 30 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal524
  • fat10g
  • saturates4g
  • carbs65g
  • sugars31g
  • fibre13g
  • protein40g
  • salt2.2g
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  • 3 large sweet potatoes (700g), scrubbed and cut into wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ tbsp sunflower oil, plus a little extra
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • ¼ large red cabbage
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • ½ medium red onion, finely sliced
  • 6 large cornichons, quartered
  • 3 tbsp Greek yogurt or mayonnaise
  • 25g dill, finely chopped
  • 4 skinned cod fillets (160g per fillet)



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 large eggs
  • 100g fresh breadcrumbs


  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.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
8th May, 2017
Just roasted the sweet potatoes from this recipe and served with battered fish and shop bought coleslaw. The sweet potatoes were lovely.
Arthur Lemoine's picture
Arthur Lemoine
30th Jan, 2020
Je me deconnecte comment TABARNACK
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