Hi, this recipe was in the Asda little leaflet that you can pick up in store, February 2021 issue on page 53, it is also accessible online. It was really fun to make and not too difficult either, it would be a fun activity to do with children, if you have any, as it isn't too involved but you learn some good skills, like battering fish. I thought using the cous cous was a really smart idea and one I will be using in the future to batter other food items, as it worked really well and you can add all kinds spices to change the colour. Overall, the meal was a success, even with my younger sister who is very hard to please food-wise, so I was happy. What was your experience?
Dietary Info:
-Unsuitable for Vegans/Vegetarians (You could substitute the fish for tofu and instead of using creme fraiche you could use oatly fraiche, a dairy-free alternative to creme-fraiche. Also, you may be able to subtitute the egg for a drop of almond, oat, cashew, soya milk, as you will need something for binding)
-No Nuts
-Contains Gluten (It is possible to get G-F cous cous from a lot of supermarkets, such as this one)
-Contains Dairy (see first point)
-Main Meal
Ready in 55mins
Serves 4
Price per serving (Using Asda products): £1.17
Ingredients:
-75g cous cous
-Zest 1/2 lemon {I didn't use this}
-1/2tsp smoked paprika
-1 reduced-salt vegetable stock cube
-3 medium sweet potatoes, cut into chips
-2tsp cornflour
-1/2tsp garlic granules {This gives a salty taste, so I added extra salt instead}
-10g parsley, chopped {I used dried herbs}
-20g plain flour
-1 egg, beaten
-260g cod fillets, cut into thick strips {I used a 280g pack from Tesco}
-250g frozen peas
-2 spring onions, sliced
-50g Asda 50% Less Fat Crème Fraîche
-1tsp rapeseed oil {I used extra virgin olive oil}
Method: {Make sure you chop your potatoes first before your begin!}
1:Preheat the oven to 180C/160C/Gas 4. Line 2 baking trays with baking paper.
2:Mix the cous cous, zest and paprika in a bowl; crumble over the stock cube. Stir in 100ml boiling water, cover with a plate or lid and set aside for 5 mins. {I also added some salt and pepper}
3:In a separate bowl, toss the sweet potato chips in the cornflour, garlic and some black pepper, and sprinkle over the parsley. Spread onto one of the baking trays and drizzle with the oil. Bake in the oven for 25-30 mins, turning after 10 mins. {I had to bake mine for longer 45mins to 1hour, if you are short of time, you could chop the wedges really thinly and they will quicker}
4:Fluff up the cous cous; put the flour and egg in separate bowls. Dip the fish in the flour, egg and cous cous to coat. Put on the other baking tray. Bake for 15-20 mins until golden brown.
6:Cook the frozen peas in a pan of boiling water for 2 mins, then add the spring onions and cook for 1 min. Drain and mash roughly. Stir in the crème fraîche and season with black pepper. {If you want a smoother mixture, then use a food processor/blender}
7:Serve the fish with the sweet potato chips and mushy peas. {I served mine with all of those and some sauces on the table, I had mine wit sriracha and it was super tasty, others dipped their chips/wedges into ketchup, brown sauce and you could use mayo or mustard}
Before you go, why don't you check out this recipe on Pinterest and save it for later?
https://pin.it/7u3sFff
Comments
Post a Comment