Crunchy fish fingers, sweet potato chips & mushy peas

Name: Crunchy fish fingers, sweet potato chips & mushy peas | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 75g cous cous; Zest ½ lemon; ½tsp smoked paprika; 1 reduced-salt vegetable stock cube; 3 medium sweet potatoes, cut into chips; 2tsp cornflour; ½tsp garlic granules; 10g parsley, chopped; 1tsp rapeseed oil; 20g plain flour; 1 egg, beaten; 260g cod fillets, cut into thick strips; 250g frozen peas; 2 spring onions, sliced; 50g Asda 50% Less Fat Crème Fraîche

A cous cous coating gives the fish extra crunch

By Asda Good Living,6th April 2018

(19 votes)

Cook: 55 Mins

Serves: 4

Price: £1.17 per serving

Nutritional Information

Each 364g serving contains

Energy
1689kj
404kcal

20%

Fat
6.2g

Med
9%

Saturates
2.5g

Med
13%

Sugars
10.9g

Med
12%

Salt
0.73g

Med
12%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
464kj/111kcal

Ingredients

75g cous cous

Zest ½ lemon

½tsp smoked paprika

1 reduced-salt vegetable stock cube

3 medium sweet potatoes, cut into chips

2tsp cornflour

½tsp garlic granules

10g parsley, chopped

1tsp rapeseed oil

20g plain flour

1 egg, beaten

260g cod fillets, cut into thick strips

250g frozen peas

2 spring onions, sliced

50g Asda 50% Less Fat Crème Fraîche

Method

Preheat the oven to 180C/160C/Gas 4. Line 2 baking trays with baking paper.

Mix the cous cous, zest and paprika in a bowl; crumble over the stock cube. Stir in 100ml boiling water, cover with a plate or lid and set aside for 5 mins.

In a separate bowl, toss the sweet potato chips in the cornflour, garlic and some black pepper, and sprinkle over the parsley. Spread onto one of the baking trays and drizzle with the oil. Bake in the oven for 25-30 mins, turning after 10 mins.

In a separate bowl, toss the chips in the cornflour, garlic and some black pepper, then sprinkle over the parsley. Spread onto 1 of the baking trays and drizzle with the oil. Bake for 25-30 mins, turning after 10 mins.

Fluff up the cous cous; put the flour and egg in separate bowls. Dip the fish in the flour, egg and cous cous to coat. Put on the other baking tray. Bake for 15-20 mins until golden brown.

Cook the frozen peas in a pan of boiling water for 2 mins, then add the spring onions and cook for 1 min. Drain and mash roughly. Stir in the crème fraîche and season with black pepper.

Serve the fish with the sweet potato chips and mushy peas.