A really delicious, welcoming and warming meal. Great for kids too!
Ingredients
For the Fingers:
100g flour, seasoned
150g breadcrumbs
3 tblsp grated parmesan
1 tblsp chopped parsley
1 egg, beaten
700g skinless cod, cut into 2cm strips
Sunflower oil for frying
Salt and freshly ground black pepper
1 can batchelors Mushy Peas
For the Roasted Sweet Potatoes:
500g sweet potatoes, 2cm slices
Lakeshore rapeseed oil, for roasting
Salt and freshly ground black pepper
Lemon wedges, to garnish
Method
1.Preheat oven to 200°C (Fan 180°/Gas 6).
2.To prepare the sweet potatoes, place in a roasting pan, drizzle with oil, salt and pepper and roast for about 20 minutes until tender. Keep warm.
3.To prepare the fingers, combine the breadcrumbs, parmesan and parsley in a bowl. Add salt and pepper to taste.
4.Dip the fish into the seasoned flour followed by the beaten egg and then into the breadcrumbs and parmesan mix. Repeat the process with the rest of the fish.
5.Allow to settle on a plate for 10 minutes in the fridge.
6.Heat the oil in a large frying pan. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for about 2 to 3 minutes or until cooked through.
7.To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the fingers around the bowl, followed by the roasted sweet potatoes.
8.Serve immediately with lemon wedges.
Source: RTE Recipes