Fish fingers and Cajun wedges

MOST parents have fed their kids fish fingers at some point because they are quick to prepare. But these homemade ones can be prepared in batches and frozen, making them just as convenient. Adding grated Parmesan gives the breadcrumbs a savoury flavour that works well with the fish. If your kids don’t fancy spiced wedges, try a little salt or dried mixed herbs to flavour them instead.

SERVES 4

• 1 egg, beaten

• 85g wholemeal breadcrumbs l 25g Parmesan cheese, finely grated

• Zest of 1 lemon

• 1 tsp dried oregano

• 5 tbsp wholemeal flour l 400g skinless white fish (such as cod or haddock), sliced into 12 strips each, 2-3cm thick and 10-12cm long

• Sea salt and black pepper

FOR THE WEDGES

• 3 medium baking potatoes, each cut into 8 wedges lengthways

• 1 tbsp extra virgin olive oil, plus extra for brushing

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp smoked paprika

PREHEAT oven to 200c/180c fan/ Gas 6. Lightly brush two non-stick baking sheets with a little oil. Start by making the wedges. Lay them out on one baking sheet, then drizzle over the oil and toss with your hands to coat. Place spices and a good pinch of salt in a small bowl and mix to combine. Sprinkle the spice mixture over the wedges, then bake in the oven for 30 minutes until golden brown and tender.

Now prepare the fish fingers. Place the beaten egg in a shallow dish. Combine the breadcrumbs, Parmesan, lemon zest and oregano in a bowl, season with salt and pepper and combine well. Transfer breadcrumb mixture to a plate and set another up with flour. Dip the fish strips one at a time into the flour and shake off any excess, then dip into the egg and finally the breadcrumbs, making sure they are well coated. Place on the other baking sheet, transfer to the oven and cook for 20 minutes until golden brown. Serve with the wedges and peas. FOOD TIP: These fish fingers can be frozen before cooking and stored in an airtight container for up to 3 months.