Panko Cod Fingers with Sweet Potato Wedges

Fri, 7 December 2018

 

FEEDS 4

INGRIEDIENTS

• 8 X 60G COD FINGERS
• 1 SMALL BAG OF PANKO BREAD CRUMBS
• 1 EGG
• 1 GLASS OF MILK
• 100G PLAIN FLOUR

 

• 2 LARGE SWEET POTATOES CUT IN WEDGES
• 2 TBS OF OLIVE OIL
• 1 TBS OF OLIVE OIL
• A PINCH OF DRIED CHILLI FLAKES
• 1 BAG OF ROCKET SALAD
• 2 TBS OF BALSAMIC VINEGAR
• 1 TS OF OLIVE OIL
• 80 G OF FETTA CHEESE

 

STEP 1

PUT THE SWEET POTATOE WEDGES INTO A BOWL AND ADD THE THAI 7 SPICE CHILLI FLAKES OLIVE OIL AND SALT AND PEPPER TO THEM . TOSS ALL INGREDIENTS TOGETHER . SPREAD THEM ALL OUT ON A BAKING TRAY AND BAKE AT 180°C FOR 30/35 MINUTES

 

STEP 2

ARRANGE 3 BOWLS OUT IN FRONT OF YOU AND PLACE THE FLOUR IN THE FIRST BOWL THE EGG AND MILK WHISKED TOGETHER IN THE SECOND AND THE PANKO BREADCRUMBS IN THE THIRD .

SO IN THAT ORDER ADD YOUR COD FINGERS . FLOUR THEN EGG WASH AND THEN FINISH OFF WITH THE PANKO BREADCRUMBS. FRY THE FINGERS GENTLY IN SOME OIL FOR ABOUT 3 MINUTES ON EACH SIDE .

 

STEP 3

MIX YOUR ROCKET IN A BOWL WITH SOME BALSAMIC AND OLIVE OIL AND CRUBMBLE A LITTLE FETTA CHEESE IN TO IT TO GARNISH

 

SERVE EVERYTHING TOGETHER AND ENJOY .