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Fish fingers & mushy peas

Fish fingers & mushy peas

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Rating: 5 out of 5.15 ratings
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  • 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
HighlightNutrientUnit
low inkcal489
fat11g
saturates2g
carbs55g
sugars5g
fibre9g
protein42g
low insalt1.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

Rating: 5 out of 5.15 ratings
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