Fish fingers & mushy peas
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
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- 600g sustainable firm, skinless white fishlike pollock or hake
- 50g plain flourseasoned
- 1 large egglightly whisked
- 200g fine fresh breadcrumb
- 2 tbsp vegetable oil
- 400g frozen peas
- knob of butter
- zest 1 lemonthen cut into wedges
- small handful mintfinely shredded
- new potatoesto serve (optional)
Nutrition: per serving
- kcal489low
- fat11g
- saturates2g
- carbs55g
- sugars5g
- fibre9g
- protein42g
- salt1.3glow
Method
step 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.
step 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.
step 3
Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.
