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Fish fingers & mushy peas

There's no need to resort to shop-bought when making your own is so easy - use sustainable pollock and add mint and lemon to your peas

  • Prep: 15 mins
    Cook: 10 mins
    Plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 489
  • Carbohydrates 55
  • Saturated Fat 2
  • Sugar 5
  • Protein 42
  • Fat 11
  • Fibre 9
  • Salt 1.3

Nutrition per serving

  • Calories 489
  • Carbohydrates 55
  • Saturated Fat 2
  • Sugar 5
  • Protein 42
  • Fat 11
  • Fibre 9
  • Salt 1.3

Ingredients

  • 600g sustainable firm, skinless white fish, like pollock or hake
  • 50g plain flour, seasoned
  • 1 large egg, lightly whisked
  • 200g fine fresh breadcrumbs
  • 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)

Method

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

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