Description
Crispy golden fish fingers served with flavorful mushy peas, a classic British comfort food dish perfect for a family meal or quick dinner. This recipe uses firm white fish coated in seasoned breadcrumbs and pan-fried to perfection, paired with vibrant mushy peas seasoned with lemon zest and fresh mint.
Ingredients
Scale
Fish Fingers
- 600g sustainable firm, skinless white fish, like pollock or hake
- 50g plain flour, seasoned
- 1 large egg, lightly whisked
- 200g fine fresh breadcrumbs
- 2 tbsp vegetable oil
Mushy Peas
- 400g frozen peas
- Knob of butter
- Zest 1 lemon, then cut into wedges
- Small handful mint, finely shredded
To Serve (Optional)
- New potatoes
Instructions
- Prepare Fish Fingers: Slice the fish into 12 finger-sized pieces, approximately 3cm thick. Set up three shallow bowls with seasoned flour, lightly whisked egg, and fine fresh breadcrumbs. Dredge each piece of fish first in the flour, then coat completely in the egg, and finally cover thoroughly with breadcrumbs. Place the coated fish fingers on a plate and chill in the refrigerator for 15 minutes to set the coating.
- Cook Fish Fingers: Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the fish fingers and fry for about 8 minutes, turning occasionally to ensure they become golden brown and are cooked through inside.
- Prepare Mushy Peas: While the fish is frying, bring a small pan of water to a boil. Add 400g of frozen peas to the boiling water and cook for 4 minutes until tender. Drain the peas and transfer them to a bowl. Add a knob of butter, the zest of one lemon, and finely shredded mint. Using a potato masher, roughly mash the peas until you achieve a chunky, mushy consistency. Season with salt and pepper to taste and keep warm.
- Serve: Plate the golden fish fingers with a generous spoonful of the mushy peas. Garnish with lemon wedges on the side for squeezing over the fish. Optionally serve with new potatoes for a complete meal.
Notes
- For extra crispiness, use fine fresh breadcrumbs rather than dried.
- Ensure the fish fingers are not overcrowded in the pan for even frying.
- Fresh mint adds a refreshing flavor to the mushy peas, but you can substitute with parsley if desired.
- To make the dish healthier, use a non-stick pan and reduce oil quantity.
- New potatoes can be boiled or roasted with a little olive oil and herbs to complement the meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish fingers, mushy peas, British recipe, fried fish, sustainable fish, pollock, hake, classic British dinner
