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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

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

Instructions
 

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

  • Peel and slice your potato wedges, i like mine quite big so each potato into four or six. Toss in a little vegetable oil.
    *At this point you could also toss in a little cornflour and some seasoning - I added garlic powder, rosemary and mild chilli powder.
  • Bake in a preheated oven at 200C for 30 minutes. Turn after 20 minutes.

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.