Fish Fingers Mushy Peas Recipes
FISH FINGERS & MUSHY PEAS
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
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
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