Give your little ones a dunk into some goodness with these homemade fish fingers and pea dipping sauce from Steve's Leaves
Time to prepare and cook 45-50 minutes
For the potato wedges
For the pea shoot dipping sauce
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.
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.
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.
Meanwhile blitz all the ingredients for the dipping sauce together in a food processor until smooth.
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
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