Dinner

Fish Fingers with Mushy Peas and Lemon Wedges Recipe

ByHailey Reed January 12, 2026January 12, 2026

Introduction

Fish fingers and mushy peas is a comforting classic that brings together crispy, golden fish with vibrant, buttery peas. This easy-to-make dish is perfect for a family meal or a cozy dinner any night of the week.

The image shows a white plate with three main layers of food on a white marbled surface. At the front, there is a crispy golden brown fried fish fillet broken open to show soft white flaky fish inside. Behind this, there are more pieces of breaded fried fish stacked slightly overlapping each other. On the right side of the plate, there is a bright green heap of mushy peas with some whole peas visible. On the left side near the top are several small round boiled potatoes with smooth yellow skins. A silver fork and a knife with a wooden handle rest beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g sustainable firm, skinless white fish (such as pollock or hake)
50g plain flour, seasoned
1 large egg, lightly whisked
200g fine fresh breadcrumbs
2 tbsp vegetable oil
400g frozen peas
Knob of butter
Zest of 1 lemon, plus wedges to serve
Small handful mint, finely shredded
New potatoes, to serve (optional)

Instructions

Step 1: Slice the fish into 12 fingers, each about 3cm thick. Place the seasoned flour, egg, and breadcrumbs into three separate shallow bowls. Dust each fish finger first in the flour, then coat well in the egg, and finally cover completely in the breadcrumbs. Arrange on a plate and chill for 15 minutes.
Step 2: Heat the vegetable oil in a large frying pan over medium heat. Add the fish fingers and fry for about 8 minutes, turning occasionally, until they are golden and cooked through.
Step 3: While the fish cooks, bring a small pan of water to a boil and add the frozen peas. Cook for 4 minutes until very tender. Drain the peas, then transfer them to a bowl with the butter, lemon zest, and shredded mint. Roughly mash the mixture with a potato masher and season to taste. Keep warm.
Step 4: Serve the crispy fish fingers with a generous spoonful of mushy peas, lemon wedges, and, if desired, boiled new potatoes on the side.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of fine fresh breadcrumbs.
Add a pinch of cayenne pepper to the seasoned flour for a subtle spicy kick.
Try using fresh peas when in season for a sweeter flavor.
If you prefer baking, cook the fish fingers at 200°C (400°F) for 15-20 minutes, turning halfway through.

Storage

Store leftover fish fingers and mushy peas in an airtight container in the fridge for up to 2 days. Reheat the fish fingers in a hot oven or air fryer to keep them crisp, and warm the mushy peas gently on the stove or microwave.

How to Serve

A white plate holds three pieces of golden brown, crispy fried fish with a crunchy texture; one piece is broken open, showing white flaky fish inside. Behind the fish, there are small round boiled potatoes with a smooth light brown skin. To the right, there is a pile of bright green peas that look soft and fresh. A fork is placed on the left edge of the plate and a knife with a brown handle is seen in the background on a white marbled surface. A woman's hand is reaching towards the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish?

Yes, firm white fish like cod, haddock, or tilapia work well for fish fingers as they hold together when cooked.

How do I make mushy peas ahead of time?

You can prepare the mushy peas in advance and refrigerate them. Reheat gently over low heat with a splash of water or extra butter to loosen the texture.