If you’re thinking of new and tasty meals to put in your kids’ school lunches, then some fish fingers are sure to surprise your kids. Here is a guide to making some crispy fish fingers that are sure to put a smile on your kids’ faces at lunchtime.
Ingredients:
- 1/2 tablespoon sunflower oil
- 1/2 red onion
- 1/4 red cabbage
- 2 large eggs
- 3 tablespoons Greek yogurt
- 3 sweet potatoes
- 4 skinned cod fillets
- 25 grams chopped dill
- 100 grams breadcrumbs
- 6 quartered cornichons
Instructions:
- Preheat the oven to 392°F. In a bowl, mix together 1 teaspoon salt, 1/4 teaspoon pepper, and sweet potato wedges. Once mixed well, transfer the mixture to a baking tray and bake for 25 to 30 minutes.
- Once the wedges are crisp, remove them from the oven. Slice up the cabbage leaves and toss them into a large bowl with the onions and cornichons. In a separate bowl, toss together the yogurt and dill along with 2 tablespoons of the cornichons’ pickling liquid. Mix the ingredients from both bowls together.
- Put your grill on high. Slice each piece of cod into two to three fingers. In a shallow bowl, beat the eggs. Place the breadcrumbs into a separate bowl and add salt and pepper. Dip the cod into the breadcrumbs mixture and place them on a baking sheet. Grill the cod for 6 to 7 minutes until golden. Serve with dill pickle slew.