These are super-simple and a hundred times better than the frozen variety. You can use any firm, skinless, white fish – we used hake.
Home-made fish fingers with mushy peas – to serve 4
- 600g firm, skinless white fish
- 50g plain flour, seasoned
- 1 large egg, lightly whisked
- 200g fine fresh breadcrumbs
- 2 tbsp vegetable oil
- 400g frozen peas
- knob of butter
- zest 1 lemon, then cut into wedges
Cut the fish into 12 fingers, about 3cm thick. Put the seasoned flour, egg, and breadcrumbs into three separate bowls. Dust the fish pieces in the flour first, then coat with the egg and finally a good coating of breadcrumbs. Put on a plate and chill for 15 minutes before cooking.
Heat the oil in a large frying pan. Fry the fish fingers for about 8 minutes or until golden and cooked through. Meanwhile, cook the peas in a small pan of boiling water until really tender, about 4 minutes. Drain then tip into a bowl with the butter, zest and mint and roughly mash. Season and keep warm.
Serve the fish fingers with a dollop of peas and some lemon wedges.
Wine Suggestion: Try a light Sauvignon Blanc, such as from the Touraine in France’s Loire Valley, which should be fresh and fruity with a slight grassiness.
(Original recipe from BBC Good Food)