Food / 15 September, 2019 / My Baba

Spiced Fish Fingers & Tartare Peas

The probiotic-rich coleslaw makes the perfect accompaniment for crispy fried fish coated with a combination of oats and polenta/cornmeal. It is served alongside my creamy and tangy tartare peas – an unusual and incredibly tasty way to jazz up frozen peas. Serve with a green salad as well, if you like.

Serves 2

Preparation: 20 minutes, plus making the sauerkraut and mayo

Cooking: 15 minutes

• Ingredients
  60g/2¼oz/scant 2?3 cup gluten-free oats
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• 80g/2¾oz polenta/cornmeal
• 1 egg
• 250g/9oz cod or haddock fillet, skinned and cut into chunky strips
• 2 tbsp coconut oil
• 100g/3½oz/2?3 cup Coleslaw Sauerkraut (page 67)
• sea salt and ground black pepper

FOR THE TARTARE PEAS

• 100g/3½oz/¾ cup frozen peas
• 3 tbsp yogurt or Blender Mayonnaise (see page 70)
• 2 tsp gherkins, finely chopped
• 2 tsp capers, drained, rinsed and finely chopped
• 2 tsp finely chopped shallots
• 2 tsp finely chopped parsley leaves

Method

1. Put the oats and spices into a food processor and whiz until it is like a fine flour. Tip onto a plate and stir in the polenta/cornmeal. Put the egg in a shallow bowl and beat in a little salt.
2. Dip a strip of fish into the egg, then coat in the oat mixture. Make sure that it is coated all over. Repeat with all the fish strips.
3. Heat the oil in a frying pan over a medium-high heat and put in a few of the fish fingers. Cook for 2–3 minutes until the edges turn golden. Carefully turn over and cook for another 1–2 minutes until golden brown all over. Remove from the pan and keep warm. Repeat with the remaining fish fingers.
4. Meanwhile, to make the tartare peas, bring a saucepan of water to the boil and blanch the peas for 2–3 minutes until just cooked. Drain in a colander. Put the remaining tartare ingredients in a bowl. Mix together well, then add the peas and stir well. Serve the fish with the coleslaw and tartare peas.

Brain Benefits Green peas are a great source of fibre to support cleansing and detoxification. They’re also rich in B vitamins, including the folates, which are required for DNA synthesis and keeping homocysteine levels healthy (see page 9). They also provide the carotenoids and the antioxidants, catechin and epicatechin, plus many polyphenols known for their anti-inflammatory properties.

Recipe taken from The Brain Boost Diet Plan by Christine Bailey

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