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Fish fingers & mushy peas

  • 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 pea
  • knob of butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • zest 1 lemon, then cut into wedges Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • small handful mint, finely shredded Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
  • new potatoes, to serve (optional) New potatoes n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
  • 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.
  • 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.
  • Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.