This is comfort food and my take on take-away fish for the kids.. but I bet you'll have difficulty keeping the adults away!
It's surprisingly quick and easy to make your own fish fingers or goujons if you want to be posh:
For the cod fingers:
3 tbsp grated Parmesan
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 egg, beaten
700g skinless cod cut into 2cm strips
For the mushy peas:
150g frozen peas
2 tbsp water
3 tbsp cr me fraiche
1 small sprig of mint, chopped
For the sweet potatoes:
500g sweet potatoes, halved and cut into 1cm slices Extra virgin olive oil Lemon wedges, to serve
Preheat the oven to 200 C/fan 180 C/gas 6.
To prepare the sweet potatoes, place the slices in a roasting pan, drizzle with oil and roast for about 20 minutes, until tender. Keep warm.
To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate. Add salt and pepper to taste. Place the beaten egg on a separate wide plate.
Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs. Set the breaded fingers aside on a plate. Repeat the process with the rest of the fish. Place the plate in the fridge for 10 minutes.
Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened. Roughly mash the peas and add the cr me fraiche and mint. Keep warm.
Heat some oil in a large frying pan over a medium heat. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for 2 3 minutes, or until cooked through.
To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the cod fingers around the bowl, followed by the roasted sweet potatoes. Serve immediately with lemon wedges.
This can be made with strips of chicken and is delicious with a homemade tomato sauce and paprika potato slices.