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olivia@nfamilyclub.com

Homemade cod fish fingers with herby yogurt dip

Servings
4

Total
45 mins

Prep
20 mins

Cook
25 mins

Dip, dip hooray! Here’s a classic dish you can enjoy at home and even get the children involved in the process. Just be sure to wash their hands before and after handling raw fish.

Ingredients:

200g cod loin or fillets
10g cornflour (seasoned with garlic powder, paprika and dried parsley)
10ml oil
40g breadcrumbs

 

For herby yoghurt dip:

1 tub coconut yoghurt
Fresh mint chopped to taste
Fresh parsley to taste
Lemon juice
Black pepper
Grated cucumber

 

For the side:

4 small flat breads or pita breads
Lettuce, cucumber and plum tomatoes

Directions:

Season the cornflour with a pinch of garlic powder, paprika and dried parsley.

Prep the cod into roughly 8x 25g strips.

Mix the oil with a little cornflour to create an egg-like consistency.

Coat cod strips in seasoned cornflour, oil mixture and then breadcrumbs. Place on lined baking tray and bake in a hot oven (200c)  for 20 minutes.

Pulse the ingredients for the dip in a food processor and serve with the fish fingers, warmed flatbread and a simple salad of lettuce, cucumber and tomato (not pictured).