FISH FINGERS & MUSHY PEAS

Fish fingers & mushy peas image

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

Provided by Good Food team

Categories Dinner, Main course, Dinner, Main course

Time 25m

Number Of Ingredients 20

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)
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)

Steps:

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.
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.

Nutrition Facts : Calories 489 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium