Crispy Cod Nuggets with Sweet Potato Wedges

Your family will love these homemade fish fingers, a great Friday night takeaway alternative. And sweet potatoes are a much healthier option too.

Ingredients:

• 4 pieces skinned cod fillet, cut into chunks
• 2 tablespoons plain flour
• 1 egg, beaten
• 100 grams fresh wholemeal breadcrumbs
• 2 tablespoons olive oil
• 2 sweet potatoes, peeled and cut into wedges
• 1 tablespoon honey
• 100 milliliters Sunflower oil, for shallow-frying
• 1 jar Soured cream and chive dip and lemon wedges, to serve

Directions:

1. Coat each piece of cod in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC, 400ºF, gas mark 6.

2. Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden.

3. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

(Serves 4)

Source Economy Gastronomy