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Crispy cod fingers with wedges & dill slaw

Crispy cod fingers with wedges & dill slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavours

Nutrition: per serving
low infat10g


  • 3 large sweet potatoes (700g), scrubbed and cut into wedges
  • ½ tbsp sunflower oil , plus a little extra
  • ¼ large red cabbage
  • ½ medium red onion , finely sliced
  • 6 large cornichons , quartered
  • 3 tbsp Greek yogurt or mayonnaise
  • 25g dill , finely chopped
  • 4 skinned cod fillets (160g per fillet)
  • 2 large eggs
  • 100g fresh breadcrumbs


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.

  • STEP 2

    Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.

  • STEP 3

    Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.

Goes well with

Recipe from Good Food magazine, April 2017


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A star rating of 3.9 out of 5.25 ratings

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