Crispy Cod Fingers with Wedges and Dill Slaw

• large sweet potatoes↗3

  (700g), peeled and cut into wedges

• sunflower oil↗½ tbsp tbsp

  plus a little extra

• red cabbage↗¼ large
• medium red onion↗½

  thinly sliced

• large gherkins↗6

  cut into quarters

• Greek yogurt↗3 tbsp tbsp

  or mayonnaise

• dill↗25g g

  finely chopped

• clean cod4

  fillet (160g per fillet)

• large eggs↗2
• fresh breadcrumbs↗100g g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C (convection/gas 6). In a bowl, toss the wedges with oil, 1 tsp salt and ¼ tsp pepper. Transfer to a tray and bake for 25‑30 minutes, turning halfway through. The wedges should become crispy and golden‑brown.

2. 2

   Meanwhile, prepare the sauerkraut. Remove the white core of the cabbage and discard it. Thinly slice the leaves as finely as possible and place them in a large bowl together with the onion and gherkins. In a separate bowl, mix the yogurt or mayonnaise with dill and 2 tbsp of the gherkin brine. Combine the dressing with the other sauerkraut ingredients until everything is well coated, then set aside.

3. 3

   Heat the grill to high temperature. Cut each cod fillet into two‑three sticks. Lightly beat the eggs in a shallow bowl, and place the breadcrumbs in a separate bowl with a generous pinch of salt and pepper. Coat each stick first in the egg, then in the breadcrumbs, and place them on an oiled tray. Grill for 6‑7 minutes until cooked through and golden. Serve with the crispy wedges and a generous portion of sauerkraut with dill.