Makes/Yield: 4 servings
Prep Time: 30 min
Difficulty: Moderate
INGREDIENTS
• 14oz (400g) cod fillets or other firm white fish (patted dry)
• 3/4 cup fine cornmeal or polenta
• 2 tsp Cajun spice mix or paprika (optional)
• 1 egg (beaten)
• salt and pepper
• 2 tbsp olive oil
• SWEET POTATO CHIPS
• 2 large sweet potatoes (scrubbed)
PREPARATION
1. Preheat the oven to 400°F (200°C). Cut the sweet potatoes in half and then cut each half into smaller wedges. Pat the wedges dry with a paper towel.
2. Put half of the oil into a roasting pan and add the potato wedges. Coat them in the oil and bake for 30 minutes, turning halfway through cooking.
3. Meanwhile, cut the cod into in (1cm) strips. Mix the cornmeal or polenta and the spices together on a plate. Season with salt and pepper.
4. One at a time, dip each fish strip into the beaten egg and then roll it in the cornmeal mixture until evenly coated. Repeat with all the fish sticks.
5. Add the remaining oil onto a baking tray and then the fish sticks. When the wedges have been cooking for 22 minutes, put the fish sticks in the oven.
6. Bake the fish sticks for 8 minutes, turning halfway through. They should be golden and cooked through. Serve with the sweet potato wedges and peas.
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