Ingredients
- 800 g of sweet potatoes, cut into wedges
- 1 tbsp of olive oil
- 500 g of cod fillets, sliced into 2cm strips
- 2 tbsp of plain flour
- 1 tsp of smoked paprika
- 1 tsp of dried oregano
- 1 large egg, beaten
- 100 g of panko breadcrumbs
- 10 sprays of spray olive oil
- 2 large carrots, julienned
- 175 g of white cabbage, shredded
- 175 g of red cabbage, shredded
- 175 g of celeriac, peeled and julienned
- 3 tbsp of mayonnaise
- 1 tsp of dijon mustard
- 0.5 lemon, juiced, plus extra lemon wedges to serve
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7 and line two baking trays with non-stick paper. Place the sweet potato wedges on one, drizzle over the oil and season with salt and pepper. Bake in the oven for 25 mins.Step 2
Take the pieces of cod fillet and press gently with kitchen paper to remove any water. Mix together the flour, paprika and oregano. One by one, dust the fish pieces in the seasoned flour before rolling in the beaten egg and then in the panko breadcrumbs, placing each piece on the second baking tray as you go.Step 3
Spray the crumbed fish lightly with oil and then add to the oven. Cook for 6-8 mins until golden and then turn, spraying the other side lightly and returning to the oven for another 6-8 mins.Step 4
While everything is in the oven, assemble the slaw by adding the carrot, cabbages and celeriac to a mixing bowl and tossing to combine. Add the mayonnaise, mustard and lemon juice, then season with salt and lots of black pepper. Stir well to combine and set aside.Step 5
Once cooked, divide the cod goujons and sweet potato wedges evenly between your serving plates, add the slaw and enjoy.