Fish fingers & mushy peas

Fish fingers & mushy peas

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(14 ratings)

Prep: 15 mins Cook: 10 mins Plus chilling


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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal489
  • fat11g
  • saturates2g
  • carbs55g
  • sugars5g
  • fibre9g
  • protein42g
  • salt1.3g
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  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • zest 1 lemon, then cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful mint, finely shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • new potatoes, to serve (optional)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…


  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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Comments, questions and tips

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11th Oct, 2019
These are NOT mushy peas. Call them 'crushed garden peas' but not mushy peas. Mushy peas should be made from dried marrowfat peas which have been soaked and then boiled for up to 1/2 hour.
11th Jun, 2016
Made this with gluten free bread crumbs and wolf fish, was a thoroughly satisfying dish that was also not too heavy. loved it
21st Apr, 2016
Really liked this. Easy tasty and fresh. I used brown bread and haddock as that's what we had in. I've never breaded fish before but i will definitely make this again
27th Mar, 2015
This went down really well with all of my family and i must say they taste absolutely gorgeous and are very cheap to make.
4th Apr, 2013
So easy my daughter made the fish fingers without help! They tasted lovely too.
15th Nov, 2012
so easy and nutritious I like it.
15th Nov, 2012
so easy and nutritious I like it.
20th Sep, 2012
Love this, so easy and much tastier than Birds Eye!
17th Sep, 2012
My son loves this made with gluten free flour and gluten free breadcrumbs it crisps up a treat !
trinaz's picture
17th Feb, 2015
Sorry- also where do you buy a fist to thump with from? sorry.. I would just like suggestions as I would like to cook this meal for my father in laws anniversary. Thank you
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