Fish Sticks With Peas Recipes

5 INGREDIENT FISH STICK WRAPS RECIPE

Steps:

• Cook fish stick according to package instructions (8-10 minutes in the oven).
• While the fish sticks are baking warm up the peas in the microwave for 1-2 minutes, until no longer frozen, then combine with tartar sauce and use either a food processor or blender to blend peas and tartar sauce together. If you don't have a blender or food processor you can mash them together with a fork.
• Spread 1/4 of the mixture onto each wrap shell, sprinkle 1/4 of the lettuce, and then top with 4 fish sticks. Roll up and enjoy!

FISH, MASH & PEAS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Blitz the bread with the parsley, garlic, olive oil and some seasoning. Brush each of the fish fillets with a little oil then pat the breadcrumbs on, place on a lined baking sheet and bake for 10-12 mins, until flaking.
• Meanwhile, bring a pan of salted water to the boil and add the new potatoes. Cook for 8-10 mins, until a knife can slide in without resistance, adding the peas for the last 2 mins. Drain, then tip back into the pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it a bit chunky.
• Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER

Steps:

• Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
• Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
• Do Ahead
• Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

HOMEMADE FISH STICKS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

PARMESAN FISH STICKS

Steps:

• Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend., Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere. , Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork.

FISH STICKS WITH PEAS

Steps:

• Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
• Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
• Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
• While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
• Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.

BREADED FISH STICK CASSEROLE

Steps:

• Heat oven to 400°F.
• Pour boiling water over rice in 8-inch square baking dish. Cover with plastic wrap. Let stand 5 min. Uncover.
• Spoon vegetables over rice. Mix soup and water until blended; pour over vegetables. Sprinkle with half the cheese. Top with fish sticks; sprinkle with remaining cheese.
• Bake 35 min. or until heated through.