Fish fingers & mushy peas

1 of 5-a-day battered fish budget cod diy family food family supper fibre fish and chips five a day folate good for you homemade kids cooking low calorie make ahead minted peas pea puree pollack pollock

N/A

Source

Ingredients

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)

Method

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.