Fish & Chips

Friday night fish and chips but baby friendly? This recipe has got you covered. Because babies should be able to try the classics too.

 

  • 2 Portions

  • 75 mins

    prep time
  • 60 mins

    Cook time
  • suitable for freezing

Ingredients

  • 2 baking potatoes, sliced
  • 1 tsp dried rosemary
  • 1 tsp olive oil 
  • 2 slices of bread
  • 1 tsp dried oregano
  • 1 egg 
  • 30g plain flour
  • Pinch freshly grated nutmeg
  • approx. 280g white fish 
  • 300ml passata
  • 160g peas
  • sea salt & black pepper 

Method

  • Slice your potato into chip shapes and part boil for roughly 7 minutes before draining
  • Add the potatoes to a baking tray and sprinkle with oil and rosemary oil and pop in the oven at 200 degrees for 45 minutes (make sure to turn halfway)
  • To make your breadcrumbs, blitz two slices of white bread with some pepper until fine in texture
  • Stir, cover, and heat gently, stirring occasionally, and adding a little water if drying out, for one hour or until the meat is tender. When nearly cooked, boil the pasta. Blend the goulash to a suitable texture and serve with the cooked pasta pieces.
  • Cut your white fish (we’ve used cod) into fingers before dipping into the flour, then egg and finally the breadcrumbs (TOP TIP: use one hand for the egg and one for the flour and breadcrumbs to avoid the mixture combining on your fingers)
  • Pop the fish into the oven with your chips and cook for the remaining 20 minutes
  • Plate up with some peas (if your baby is slightly younger then use the back of your fork to mush them up slightly)
  • Serve up and enjoy!
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