Fish Fingers & Mushy Peas
These crispy and flavorful fish fingers are a delight for both kids and adults. Encased in a crunchy breadcrumb coating, these succulent fish fingers are a perfect match for the vibrant minty mushy peas. A squeeze of zesty lemon adds a refreshing touch to this classic dish. Enjoy them with some new potatoes for a hearty meal that will surely satisfy!
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 489 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.3 milligram of sodium
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