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Fish fingers & mushy peas recipe - Recipes - BBC Good Food

  • 4servings
  • 10minutes
  • 489calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsSelenium, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g sustainable firm, skinless white fish , like pollock or hake

  2. 50g plain flour , seasoned

  3. 1 large egg , lightly whisked

  4. 200g fine fresh breadcrumbs

  5. 2 tbsp vegetable oil

  6. 400g frozen peas

  7. knob of butter

  8. zest 1 lemon , then cut into wedges

  9. small handful mint , finely shredded

  10. new potatoes , to serve

Instructions Jump to Ingredients ↑

  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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