Healthy kids' recipe for 4 people, takes only 10 mins; recipe has white fish, plain flour, large egg, breadcrumb, vegetable oil, frozen pea, butter, lemon, mint and new potato.
Fish fingers & mushy peas
Course: Healthy kids
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Mint: small handful mint, finely shredded
- Lemon: zest 1 lemon, then cut into wedges
- Butter: knob of butter
- Frozen Pea: 400g frozen pea
- New Potato: new potatoes, to serve (optional)
- Plain Flour: 50g plain flour, seasoned
- Breadcrumb: 200g fine fresh breadcrumb
- White Fish: 600g sustainable firm, skinless white fish, like pollock or hake
- Large Egg: 1 large egg, lightly whisked
Directions
- 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.
