Name: Fish fingers & mushy peas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 600g sustainable firm, skinless white fish like pollock or hake -; 50g plain flour seasoned -; 1 large egg lightly whisked -; 200g fine fresh breadcrumb -; 2 tbsp vegetable oil -; 400g frozen peas -; knob of butter -; zest 1 lemon then cut into wedges -; small handful mint finely shredded -; new potatoes to serve (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fish fingers & mushy peas

1. 600g sustainable firm, skinless white fish like pollock or hake -

2. 50g plain flour seasoned -

3. 1 large egg lightly whisked -

4. 200g fine fresh breadcrumb -

5. 2 tbsp vegetable oil -

6. 400g frozen peas -

7. knob of butter -

8. zest 1 lemon then cut into wedges -

9. small handful mint finely shredded -

10. new potatoes to serve (optional) -

How to cook deliciously - Fish fingers & mushy peas

1. Stage

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

2. Stage

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

3. Stage

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.