Pollock Fish Fingers with Mushy Peas

Homemade pollock fish fingers served with mint and lemon mushy peas.

SERVES 4

Ingredients

Fish Fingers

  • 600g pollock or hake fillets

  • 50g seasoned plain flour

  • 1 large egg, whisked

  • 200g fresh breadcrumbs

  • 2 tbsp vegetable oil

Mushy Peas

  • 400g frozen peas

  • Knob of butter

  • Zest of 1 lemon

  • Small handful fresh mint, finely shredded

To Serve

  • Lemon wedges

  • New potatoes (optional)

Method

  • Cut the fish into 12 fingers.

  • Place the flour, egg and breadcrumbs into separate bowls.

  • Coat the fish in flour, then egg, then breadcrumbs.

  • Chill for 15 minutes.

  • Fry in the vegetable oil for about 8 minutes, until golden and cooked through.

  • Boil the peas for 4 minutes, until tender.

  • Drain and mash with the butter, lemon zest and mint.

  • Serve the fish fingers with mushy peas, lemon wedges and, if desired, new potatoes.

Source