Nothings beats fish and chips when it comes to comfort food. This recipe for my almond crusted fish fingers and baked sweet potato chips is a smidgen of all the saturated fat and calories of the classic but still all the flavour!
Why not try serving your healthy fish fingers and chips with a slice of lemon and some mushy peas!
Prep: 10 mins
Cook: 20 mins
Yields: 2 Servings
For 1 large portion or 2 smaller portions
1 raw defrosted cod lion cut into thick ‘fingers’
50g chopped almonds
15g ground almonds
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch salt
1 tablespoon gram flour (or wholemeal flour)
1 small sweet potato
1 teaspoon olive oil
1 tablespoon semolina
1 pinch salt
1Pre heat the oven to 200’c
For the chips
1Chop the sweet potato into chip shapes, coat with olive oil then toss in the semolina and salt. Place onto a baking tray and bake for 20mins or until golden and cooked through.
For the fish
1Mix the flour, cayenne, pepper and salt together and pour onto a plate. Mix the chopped and ground almonds together and pour onto separate plate. Whisk the egg and place onto a third plate.
2Have a baking tray ready before you begin to dip your fish as it can get messy!
3Take each fish finger and roll it in the flour mixture, then the egg, followed by the almonds. Then place on the baking tray. Once you have coated all your fish fingers bake for approx 15mins or a little longer depending on the thickness of your fish.