Freezer pleasers

Have din­ner on the ta­ble in un­der 30 min­utes with th­ese cook-from-frozen fish fin­gers

Olive - - Con­tents -

Fish fin­gers 35 MIN­UTES + FREEZ­ING | SERVES 4 | EASY

plain flour 2 tbsp smoked pa­prika 1 tbsp ground cumin 1 tbsp gar­lic gran­ules 1 tsp chilli pow­der 1 tsp dried oregano 1 tsp egg 1, beaten panko bread­crumbs 150g chunky skin­less cod fil­let 500g, cut into thick fin­gers spray oil lemon, toasted bread roll, tartare sauce, toma­toes and let­tuce to serve (if you like)

• Mix the flour, pa­prika, cumin, gar­lic gran­ules, chilli pow­der and oregano in a shal­low bowl with lots of sea­son­ing. Put the beaten egg and bread­crumbs in two other shal­low bowls. • Roll the cod pieces first in the spice mix, pat­ting to coat well, then in the egg and fi­nally in the bread­crumbs. Put on a bak­ing­pa­per-lined tray and freeze. Once frozen you can trans­fer to a freezer bag and put back in the freezer for an­other time. • To cook from frozen, heat the oven to 200C/fan 180C/gas 6. Put a rack over a bak­ing tray and put the fish fin­gers on top. Spray with a lit­tle oil and cook for 20-25 min­utes un­til crisp and cooked through. • Serve with a squeeze of lemon in a toasted white bread roll with tartare sauce, sliced toma­toes and let­tuce, if you like. PER SERV­ING (FISH FIN­GERS ONLY) 300 KCALS FAT 3.9G | SAT­U­RATES 0.8G | CARBS 34.5G SU­GARS 1.1G | FI­BRE 3G | PROTEIN 30.3G | SALT 0.9G

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