Catherine's Health Fish & Chips - a fakeaway as good as a takeway

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:

Serves 4

For the cod fingers:
150g breadcrumbs
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
Sunflower oil

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.

Catherine's Tip:
This can be made with strips of chicken and is delicious with a homemade tomato sauce and paprika potato slices.



Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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