Coconut-Crusted Cod Fish Fingers

Serves 4

12 Points® per serving

Ingredients

600g sweet potatoes, peeled
500g skinless cod, cut into chunks
300g peas
75g white bread, torn into chunks
40g desiccated coconut
1 medium egg, beaten
4 sprays calorie-controlled cooking spray
2 tbsp plain flour, seasoned
1 tbsp reduced-fat mayonnaise

Method

Step 1: Preheat the air fryer to 180°C.
Step 2: Blitz the bread and desiccated coconut in a food processor to form rough breadcrumbs.
Step 3: Spread them onto a baking sheet and mist with the cooking spray.
Step 4: Toast them in the oven for around 10 minutes, or until slightly golden, then remove and set aside to cool.
Step 5: Cut the sweet potato into strips and mist with cooking spray. Put them into one of the air fryer compartments and cook for 30 minutes, or until golden and cooked through.
Step 6: Meanwhile, put the flour, egg and coconut breadcrumbs into three separate bowls. Dust each fish finger in the flour, then dip into the egg and roll in the breadcrumbs until fully coated.
Step 7: Put the fish fingers into the second air fryer compartment and cook for 15 minutes until the breadcrumbs are golden.
Step 8: Whilst the fish fingers and sweet potato are cooking, boil the peas for 3-4 minutes. Drain the water from the peas and add the mayonnaise, stir through the coriander and season to taste.

Serve the fish fingers and sweet potato chips with the tartare sauce on the side.