Homemade Fish Fingers and Chips

 
IMG_5874+%281%29.jpg
 

This recipe is a winner with all the family. The red lentils give the fish an amazingly crispy coating without turning soggy.

Ingredients

(Serves 2)

  • 2 white fish fillets (haddock or cod work well)

  • 100g raw red lentils

  • 1 egg

  • Zest of 1 lemon

  • 2 medium potatoes (skins left on and cut into chips)

  • 2 garlic cloves (peeled)

  • 160g peas

  • 2 large handfuls of spinach

  • 1 tbs cornflour

  • Olive oil

  • Salt and pepper

Method

  1. Preheat oven to 200C.

  2. Parboil the potatoes for around 10 minutes then drain.

  3. Put a good glug of olive oil and the 2 garlic cloves in a roasting tin and place in the oven to heat up for a couple of minutes. Meanwhile, toss the drained potatoes in the cornflour (this helps to give them a delicious crispy texture). Remove the heated oil from the oven and pop the potatoes on top and turn them so they are coated in the oil and return to the oven for around 40 minutes or until they are crispy or to your liking.

  4. Place the red lentils, some salt and pepper and the lemon zest into a food processor (a high speed blender like a Nutribullet or similar works best) and whizz until broken up. I prefer mine more blended but if you like some texture then don’t over blend.

  5. Crack the egg in a bowl and whisk with a fork, and place the crushed red lentil mixture in a separate bowl.

  6. Take the fish and cut it into fingers. Place each finger in the egg first then roll in the lentil mixture.

  7. Preheat some more oil in a non stick frying pan and place the coated fingers in the pan to cook. Cook for around 5 minutes on each side or until they are cooked and crispy.

  8. Steam the peas and spinach until wilted.

  9. Serve with a slice of the lemon.

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Clemmie Macpherson