These baked cornflake cod goujons, baked potato wedges and mushed minty peas are a perfect kids take on fish and chips. I always like to mix sweet and regular potato, whether thats as chips or mashed potato – I think it's an easy way to add variety. The sweet potato is a great source of fibre, vitamins and minerals for them. It also promotes gut health. The cod then further adds some omega-3 fatty acids and protein the meal. Lastly, and not to be underestimated, the peas (i always use petit pois over garden peas) are full of vitamin K, a nutrient that works alongside calcium to build strong healthy bones. They also contain folic acid and plenty of B vitamins.
Prep Time 15 mins
Cook Time 30 mins
Cod Goujons
- 2 Cod Loins
- an Egg
- 2 tbsp Plain Flour
- 2 cups Cornflakes Crushed
Baked Potato Wedges
- 2 Sweet Potatoes
- 2 Baking Potatoes
Mushed Minty Peas
- 1 cups Frozen Petit Pois
- a tbsp Fresh Mint chopped
- 1/4 Red Onion
- a tsp Honey
- a tbsp Greek Yoghurt
For the Cod Goujons
Add your crushed cornflakes to a bowl. Whisk your egg and plain flour in another bowl. Set both to one side.
Slice your cod loins in to the size goujons you want. Dip each one lightly in the flour/egg ensuring its coated all over. Then dip into the cornflakes. Place on a lined baking tray. Repeat for them all.
Bake in a preheated oven at 200C for 20 minutes. Turn after 15 minutes.
For the baked Potato Wedges
For the Mushy Minty Peas
Add your petit pois, red onion, mint and honey to a pan over a low heat with a splash of olive oil or a little butter. After about 5 minutes and once the onion appears sautéed, add to you blender and pulse for a few seconds. They want to appear rough chopped rather a smooth purée. Place back in your pan and stir in your yoghurt over a low heat for an extra minute, or two.