What you’ll need

Fish Fingers

  • 600g Young’s skinless cod fillets, cut into 1 cm thick strips
  • 100g ciabatta breadcrumbs (to make: chop up some fresh ciabatta & put in the oven on a low heat to dry for about ½ hour, then blend to fine crumbs in a food processor)
  • 40g parmesan cheese, finely grated
  • ½ tsp smoked paprika
  • 2 eggs, beaten
  • 50g plain flour
  • Sea salt
  • Ground black pepper
  • Sunflower oil for deep frying

Beetroot & Apple Salad

  • 3 granny smith apples, peeled, cored & cut into matchsticks
  • 3 raw beetroot, peeled & cut into matchsticks
  • ½ celery stick finely sliced
  • 2 shallots, finely diced
  • 1 tbsp walnuts, roughly chopped
  • 1 tbsp parsley, chopped
  • 3 tbsp good quality mayonnaise
  • 1 tbsp white wine vinegar
  • Sea salt
  • Ground black pepper

Spicy Coriander & Chive Mayonnaise

  • 5 tbsp mayonnaise
  • 3 tbsp coriander, finely chopped
  • 2 tbsp chives, finely chopped
  • 1 tsp red chilli finely chopped
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  • Cooking time

    20 mins
  • Serves


How to make it

  1. To make the beetroot and apple salad, combine all the ingredients together, mix well & set to one side.
  2. To make the spicy coriander and chive mayonnaise, mix all the ingredients together & set to one side.
  3. Heat some oil in a deep frying pan or set a deep fat fryer to 190°C. Line a baking tray with plenty of kitchen paper.
  4. Mix the breadcrumbs with grated parmesan cheese & smoked paprika
  5. Season the cod fingers well before coating. Coat them in the flour then dip them in the beaten egg followed by the breadcrumb mixture.
  6. Fry the cod fingers in hot oil for 3 minutes until crisp & golden then place on the lined baking tray to absorb any excess oil.
  7. Divide the fingers & the salad between four plates & serve with a spoonful of the spicy coriander & chive mayonnaise.
  8. Serve with chunky chips.
  9. Enjoy with a chilled glass of Vinho Verde.