Name: Fish fingers & mushy peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
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)

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Fish fingers & mushy peas

Fish fingers & mushy peas

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

Plus chilling

A star rating of 4.5 out of 5.19 ratingsRate

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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

Freezable ( )

Healthy

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Quick braised lettuce & peas

A star rating of 4.5 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal489

low
fat11g
saturates2g
carbs55g
sugars5g
fibre9g
protein42g
salt1.3g

low

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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.5 out of 5.19 ratings

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