Kids' fish and potato wedges with pea shoot dipping sauce recipe

Give your little ones a dunk into some goodness with these homemade fish fingers and pea dipping sauce from Steve's Leaves

Serves 2

Time to prepare and cook 45-50 minutes

Ingredients

  • 50g plain flour
  • 2 x large eggs, beaten
  • 100g fresh breadcrumbs
  • 2 skinless fillets pollock, whiting or plaice cut into 1cm long strips
  • 1 tbsp olive or rapeseed oil
  • Squeeze of fresh lemon juice, to serve (optional)


For the potato wedges

  • 2 medium sized potatoes, skin left on, each potato cut lengthways into 8 wedges
  • 1 tbsp olive or rapeseed oil


For the pea shoot dipping sauce

  • 1 bag pea shoots and baby leaves, such as Steve’s Leaves Pea shoots and Baby Leaves
  • 50g natural yoghurt
  • 50g mayonnaise

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. For the potato wedges, pour the oil into a large roasting pan, toss the wedges in the oil until well coated then bake until crisp and golden.

  2. For the goujons, set out 3 shallow bowls or dinner plates and place the flour, eggs and breadcrumbs into the bowls, separately. Coat the strips of fish first in the flour, shaking off any excess. Then into the beaten eggs and finally a gentle roll around in the breadcrumbs.

  3. Coat a non-stick baking sheet with the oil. Spread the goujons out on the tray and grill for 2-3 minutes each side, until crisp, golden and cooked through.

  4. Meanwhile blitz all the ingredients for the dipping sauce together in a food processor until smooth.

  5. Divide the goujons and wedges between 2 plates. Put the pea shoot sauce into little bowls for dipping and squeeze over the lemon, if using.


Recipe contributed by Steve's Leaves

Comments

Average rating: 3.5/5
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Wednesday 29 June 2011
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