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Fish fingers and chips with mushy peas and tartare sauce

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Ingredients

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FOR THE CHIPS
1/2 tbsp vegetable oil
2 medium potatoes, peeled and cut into chips
FOR THE FISH FINGERS
75g panko breadcrumbs
1 large free-range egg
50g plain flour
1 tbsp parmesan, grated
1 tbsp smoked paprika
1/4 tsp garlic granules
2 skinless cod fillets, cut into fingers
FOR THE TARTARE SAUCE
125g Greek yoghurt (0% fat)
1/2 tsp Dijon mustard
1/2 tbsp capers, drained
1 gherkin (about 20g), finely chopped
Small handful of flat-leaf parsley, finely chopped
1 lemon, 1/2 zested and juiced, 1/2 cut into wedges for garnish
MUSHY PEAS
1 x 300g tin, drained Marrowfat peas
4 mint leaves, finely chopped
1 tbsp Greek yoghurt (0% fat)
1 tsp lemon juice

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Fish fingers and chips with mushy peas and tartare sauce

Always a winner with kids and adults. My homemade cod fish fingers are baked, rather than fried, and coated in a crunchy panko and parmesan breadcrumb. My trick is to crisp the panko first in the oven so the cod does not dry out. The tartare sauce is higher in protein and lower in fat than shop-bought versions and is served alongside my super-simple mushy peas and oven-baked chips.

Features:
    Cuisine:
    • 55 Mins
    • Serves 2
    • Easy

    Ingredients

    • FOR THE CHIPS

    • FOR THE FISH FINGERS

    • FOR THE TARTARE SAUCE

    • MUSHY PEAS

    Directions

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    1. Heat the oven to 220C and pour the vegetable oil into a large baking tray. Swirl around and place in the oven to heat up.

    2. Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes.

    3. Remove the tray from the oven and add the chips. Toss to coat in the oil, season with salt and pepper, and spread them out in an even layer. Roast for 30-40 minutes, turning once, until golden and crisp.

    4. Meanwhile, spread the panko breadcrumbs out on a separate baking tray and bake in the oven for 3-4 minutes until golden. Decant onto a plate and leave to cool for 5 minutes.

    5. Beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, add the grated parmesan, smoked paprika, garlic granules and some seasoning and mix well.

    6. Working in batches, coat the fish fingers in the flour first, then submerge in the beaten egg, shaking off any excess.

    7. Roll the fish fingers in the panko breadcrumbs until well coated and place on a non-stick tray lined with baking parchment. Cook in the oven at 220C for 10-12 minutes, turning halfway, until golden, crisp and the fish is cooked through.

    8. To make the tartare sauce, pour the Greek yoghurt into a bowl and combine with the Dijon mustard, capers, gherkin, parsley and lemon zest. Season with salt and pepper and squeeze over the lemon juice to taste. Stir well and refrigerate until ready to use.

    9. Bring a pan of water to the boil and add the marrowfat peas. Cook gently for 4 minutes, stirring occasionally. Remove from the heat and stir through the mint, Greek yoghurt and lemon juice. Check the seasoning and serve alongside the fish fingers, chips, tartare sauce and lemon wedges.

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