The BBC Good Food logo
Fish fingers & mushy peas

Fish fingers & mushy peas

A star rating of 4.7 out of 5.16 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

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
Nutrition: per serving
low inkcal489
low insalt1.3g


  • 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)


  • 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.16 ratings

Sponsored content