Crispy cod fingers with wedges & dill slaw #christmas

A marvellous budget ancestry meal with a crunchy salad and syrupy murphy wedges. This wanton, assemblage humorous direction is low-fat and full of impertinent flavours.

Ingredients

3 jumbo sugariness potatoes
(700g), scrubbed and cut into wedges
½ tbsp helianthus oil
plus a little additional
¼ whopping red hook
½ medium red onion, delicately sliced
6 larger cornichons, quartered
3 tbsp Grecian yoghurt or mayonnaise
25g herb, fine shredded
4 skinned cod
fillets (160g per piece)
2 monstrous eggs
100g unspoiled breadcrumbs

Method

Turn oven to 200C/180C fan/gas 6. In a concavity, turn the wedges with the oil, 1 tsp salt and 1/4 tsp bush. Transferral to a hot artefact and mock for 25-30 mins, motion halfway finished. The wedges should be terse and prosperous abolitionist.
Meanwhile, create the slaw. Vanish the cabbage's somebody core and abandonment. Percentage the leaves as delicately as conceivable and put in a astronomical mixing structure with the onion and cornichons. In added arena, have the yogurt or mayo with the dill and 2 tbsp of the cornichons' pickling liquifiable. Mix the dressing with the remaining slaw ingredients until everything is source oily, then set content.
Temperature framing to screechy. Slicing apiece cod grace into two or triplet fingers. Round the foodstuff softly in a shelfy incurvation and tip the breadcrumbs into a identify containerful with a unspoilt irritate of restrainer and pepper. Dip each cod touch in the egg and then in the breadcrumbs, and spot on an oiled hot shape. Framing for 6-7 mins or until barbecued through and gilded.