Under The Covers’ Recipe of the Day – Crispy Cod Nuggets with Sweet Potato Wedges

This is today’s recipe of the day for Sunday 5th May 2019

Crispy Cod Nuggets with Sweet Potato Wedges

Serves 4, Prep time 20 mins, plus chilling Cook 30 mins

4 x Skinned Cod (or Pollack)Fillets, cut into chunks (from a sustainable source)
2 tbsp x Plain Flour
1 x Large Egg, beaten
100g x Fresh Breadcrumbs
2 tbsp x olive oil
2 x Sweet Potatoes, peeled and cut into wedges
1 tbsp x Honey
Sunflower oil, for shallow-frying
Soured Cream and chive dip and lemon wedges, to serve

Coat each piece of cod/pollack in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC (400ºF, gas mark 6).Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.