Homemade fish fingers and minty mushy peas

Serves 4

  • 450 g frozen white fish fillets (cod or haddock or whatever you prefer)
  • 500 g frozen peas
  • 5 tablespoons plain flour
  • 1 tablespoon smoked paprika
  • ½ an unwaxed lemon
  • 2 large free-range eggs
  • 3 slices of wholemeal bread (100g)
  • sunflower oil
  • ½ a bunch of fresh mint (15g)
  1. Defrost the fish fillets, preferably overnight in the fridge
  2. Put the peas into a colander in the sink, pour over boiling water to defrost
  3. Put the flour, paprika and a pinch of salt and black pepper in a shallow bowl and grate in the lemon zest. Beat the eggs in another shallow bowl.
  4. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Or toast it very slowly so that it’s crispy and bash it with a rolling pin.
  5. Slice the fish lengthways into fingers, roughly 2cm wide. Toss them in the flour, then into the egg, then roll in the breadcrumbs and put them on a tray.
  6. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. You’ll probably need to cook the fish fingers in batches. Fry them for 2-3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper and fry the next batch, adding a splash more oil, if needed. Keep them warm on a plate in a low oven.
  7. Meanwhile, blitz the peas in a food processor until they’re a chunky purée or mash well with a fork. Tip into a bowl, then finely chop and pick in the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers with salad.

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