Crispy cod fingers with wedges & dill slaw

A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavours

Crispy cod fingers with wedges & dill slaw header image

Ingredients

Serves 4

Amount	Ingredient	Comment
700 gr	Sweet potatoes	3 large. Scrubbed and cut into wedges
0.5 tbsp	Sunflower oil
0.25	Red cabbage
0.5	Red onion	Finely sliced
6	Cornichons	Large, quartered
3 tbsp	Greek yogurt or mayonnaise
25 gr	Dill	finely shopped
640 gr	Cod fillets	4, skimmed
2	Eggs	Large
100 gr	Fresh breadcrumbs

Heat oven to 200C/180C fan/gas 6
In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper
Transfer to a baking sheet and roast. Turning halfway through. The wedges should be crisp and golden brown. (25 - 30 minutes)
Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons
In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling liquid
Mix the dressing with the other slaw ingredients until everything is well coated, then set aside
Heat grill to high
Slice each cod fillet into two or three fingers
Beat the eggs lightly in a shallow bowl
Tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper
Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet
Grill for 6-7 mins or until cooked through and golden (6 - 7 minutes)
Serve with the crispy wedges and a generous helping of the dill pickle slaw