Its Friday night, I'm sat on my sofa and feeling pretty pleased with myself as this week I stuck 100% to my planned meals, and the whole week was 'Lesley' week, which for those who don't know means I did not once use a cook book or recipe!
Last night I really fancied something simple and comforting, and I had planned to cook fish fingers, chips and mushy peas, this perfectly suited my mood. This is a lovely quick traditional meal that to be honest is normally cooked for children. However, as you all know I like to make life difficult for myself and I try my best to not use processed food, so I made each component from start to finish... oh and I am on a diet.... so no fried food!!! But I hear you say.. chips!! fish fingers!! are these not fried?? In Lesley's world, no they are not!
For a family of 4 I used the following;
2 cod fillets
5 large potatoes
1 tbsp olive oil for actifryer chips
2 1/2 cups of frozen peas
1 sprig mint
1 packet of panko bread crumbs
1 cup Plain flour
1 egg
1 tsp paprika
1 tbsp creme fraiche
dash lemon juice
salt and pepper to taste
Preheat oven to 180 degree Celsius.
So the first thing to point out is as I said I had planned to do this, so when I got up in the morning before leaving for work I had peeled potatoes and cut them into chips. I then put these chips into a bowl, covered with water and popped into the fridge. So when I got home from work, I just drained the water out of the bowl, and then I put the chips straight into my actifryer, this is an air fryer where you only use 1 spoonful of oil, and it normally takes 30-35 minutes. It makes gorgeous chips without the fat, it is definitely a good purchase!
Once the chips were cooking, I poured enough peas into a saucepan for 2 adults and 2 children, chopped the leaves up from 1 sprig of mint and added this to the peas, added water to the pan and then put onto to boil.
Taking 2 cod fillets, I removed the skins and cut them into the best finger shapes I could, at this point I should explain that the result was more like goujons than fingers but hey ho it all tastes the same.. In one bowl I whisked an egg, on a plate I put some plain four, and mixed in salt pepper and paprika (a pinch of salt and pepper and 1 tsp of paprika... use about 1 cup of plain flour. Then on a third plate I emptied a packet of panko breadcrumbs. Taking a fish finger first dip and coat in the egg, then dip into the flour mixture until covered and last stage roll until covered in the breadcrumbs, then lay on a baking tray. Repeat this for all fingers then spray with olive oil spray and place in the oven.
The fish fingers take approx 20 minutes, just keep checking until they are golden.
Once peas are booked (approx 15-20 minutes), drain them and then put back into the pan, then I use a potato masher and mash them. Once mashed I put in 1 tbsp on creme fraiche and a dash of lemon juice and stirred it all together. Taste the peas and add more creme fraiche or lemon juice if required.
Serve up all ingredients... it took me 35 minutes from start to finish, and I had clean plates all around, my eldest daughter even asked if there was anymore...
#fishfingers
#homecookedkidsfood
Last night I really fancied something simple and comforting, and I had planned to cook fish fingers, chips and mushy peas, this perfectly suited my mood. This is a lovely quick traditional meal that to be honest is normally cooked for children. However, as you all know I like to make life difficult for myself and I try my best to not use processed food, so I made each component from start to finish... oh and I am on a diet.... so no fried food!!! But I hear you say.. chips!! fish fingers!! are these not fried?? In Lesley's world, no they are not!
For a family of 4 I used the following;
2 cod fillets
5 large potatoes
1 tbsp olive oil for actifryer chips
2 1/2 cups of frozen peas
1 sprig mint
1 packet of panko bread crumbs
1 cup Plain flour
1 egg
1 tsp paprika
1 tbsp creme fraiche
dash lemon juice
salt and pepper to taste
Preheat oven to 180 degree Celsius.
So the first thing to point out is as I said I had planned to do this, so when I got up in the morning before leaving for work I had peeled potatoes and cut them into chips. I then put these chips into a bowl, covered with water and popped into the fridge. So when I got home from work, I just drained the water out of the bowl, and then I put the chips straight into my actifryer, this is an air fryer where you only use 1 spoonful of oil, and it normally takes 30-35 minutes. It makes gorgeous chips without the fat, it is definitely a good purchase!
Once the chips were cooking, I poured enough peas into a saucepan for 2 adults and 2 children, chopped the leaves up from 1 sprig of mint and added this to the peas, added water to the pan and then put onto to boil.
Taking 2 cod fillets, I removed the skins and cut them into the best finger shapes I could, at this point I should explain that the result was more like goujons than fingers but hey ho it all tastes the same.. In one bowl I whisked an egg, on a plate I put some plain four, and mixed in salt pepper and paprika (a pinch of salt and pepper and 1 tsp of paprika... use about 1 cup of plain flour. Then on a third plate I emptied a packet of panko breadcrumbs. Taking a fish finger first dip and coat in the egg, then dip into the flour mixture until covered and last stage roll until covered in the breadcrumbs, then lay on a baking tray. Repeat this for all fingers then spray with olive oil spray and place in the oven.
The fish fingers take approx 20 minutes, just keep checking until they are golden.
Once peas are booked (approx 15-20 minutes), drain them and then put back into the pan, then I use a potato masher and mash them. Once mashed I put in 1 tbsp on creme fraiche and a dash of lemon juice and stirred it all together. Taste the peas and add more creme fraiche or lemon juice if required.
Serve up all ingredients... it took me 35 minutes from start to finish, and I had clean plates all around, my eldest daughter even asked if there was anymore...
#fishfingers
#homecookedkidsfood
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