Fishfingers and Chips
Did you know frozen fish fingers from the supermarket are likely to contain sugar or sugar substitutes?
I’ve been making these healthy alternatives for my children for years. They’re quick and easy and you can batch freeze them for an emergency meal or last minute play date. They go down a treat.
I’ve included my healthy oven chip alternatives recipe too.
200g of cod/ haddock or white fish
4 tbsps of spelt flour
A sprinkle of mixed herbs
2 organic free-range eggs ( beaten)
2 slices of spelt bread made into breadcrumbs
Extra-virgin oil or rape-seed oil for frying
Carefully cut the fish into strips about the size of your middle finger. Prepare three shallow bowls: one with the spelt flour and a sprinkle of mixed herbs, one with the beaten egg and one with the breadcrumbs. Roll the fish strips in the flour first, then the egg and finally in the breadcrumbs until they are well coated.
Fry them in a little olive oil/ rapeseed oil, on a medium heat, turning occasionally until they are cooked through.
If you want to freeze the fish fingers, do so before you cook them. Wrap the coated fish in greaseproof paper or seal in a freezer box. Defrost fully before frying.
Sweet Potato Chips
Use one organic sweet potato per child
A pinch of dried oregano
A pinch of sea salt
Extra virgin or rape-seed oil
Preheat the oven to 190 degrees. You can either peel the sweet potatoes or leave skin on. Chop into chips. Brush with oil on both of the sides and sprinkle with salt and oregano.
Bake in the oven for around 40 minutes (keep checking – the larger the quantity, the longer they take). Turn once or twice, until the chips are golden brown on the outside and soft in the middle.