As usual, one Friday I had no idea what to cook! I asked the boyfriend and he suggested fish fingers?! As I couldn’t think of anything else, I thought why not and headed to the supermarket with no list eek and plonked a few bits in the basket! Luckily it turned out great!
This recipe was really easy and quite refreshing – definitely one to keep for the summer!
Cod x 4, cut into 2-3 inch pieces
Bread crumbs approx 250g
1 lemon, zest
4-5 tbsp Plain flour
Salt & Pepper
Half red cabbage, sliced
Half red onion, sliced
Half carrot, carrot
3 tbsp mayo
1/2 lime, zest and juice
1 tsp lemon zest
Serve with: Lovely crispy potato wedges and a simple green salad with spinach and spring onions drizzled with lemon juice and a little balsamic and a slice of lemon.
Add breadcrumbs to a bowl and mix with the lemon zest and good helping of black pepper and some salt and stir.
In a separate bowl whisk the eggs and add the flour to the third bowl!
Take the small cod piece and dip once in the flour, then in the egg and finally in the breadcrumbs ensuring they are fully coated in a crumb. Repeat with all the cod pieces.
Add about 2 tbsps of sunflower oil into a deep pan and let this get nice and hot.
Add the cod pieces a few at a time and fry them for about 5 minutes on each side, letting them get nice and crispy on each side. Repeat until all the pieces are nice and crispy – pop those that are ready on a tray and in the oven to keep warm.
Meanwhile, mix the mayonnaise with the lime zest and juice and the lemons zest.
In a large bowl add the sliced cabbage, red onion and grated carrot. Pour over the lovely zesty mayo and mix together.
Serve the fish fingers with the lovely coleslaw and some crispy sweet potato wedges!
Love, A x
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