Name: Fish fingers & mushy peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
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)

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

25 min total 15 min prep 10 min cook 4 489 cal

Instructions

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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.