Still on the quest to find food that Alfie can feed himself, I’ve moved onto the family favourite of fish and chips.
We tend to eat together most nights and adults will like this version just as much as little ones (with the addition of ketchup). Alfie especially loves the sweet potato chips and picking the peas up helps him to master his pincer grip and turns into a little game. I suspect this might change when he learns how to throw!
This recipe is taken from a mixture of ideas from Gina Ford’s ‘The Little Contented Book of Weaning’ and the website ‘My Lovely Little Lunchbox’.
If your little one doesn’t quite have the pincer grip for peas yet just use different veg.
Ingredients (served baby and two adults)
- Two cod or haddock fillets, skinned and without bones (approx 200g)
- 1 egg
- 40g breadcrumbs
- 1 tbsp of Parmesan cheese
- Oil for frying
- 2 sweet potatoes
- Frozen peas
How to make
- Cut fish into small finger sized strips
- In a bowl beat your egg
- On a plate mix breadcrumbs and Parmesan
- Dip fish into egg and then roll in the breadcrumb mixture and place on a plate – chill until needed
- Preheat oven to 180 degrees Celsius
- Peel and chop sweet potato into chunks or chunky finger sized wedges
- Place onto oven tray and drizzle with olive oil – place in the oven for 25 mins and turn once during cooking
- As your chips are cooking you can start frying your fish with a bit of oil for 4-5 mins (turning) until golden and the fish should flake easily
- Meanwhile boil your peas for a few mins