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Homemade fish fingers with peas


Fish Fingers

Ingredients 9
Servings 4
Time 15

Ingredients

  • 600
    g
    skinless hake
  • 60
    ml
    flour
  • 1
    egg, lightly whisked
  • 250
    ml
    breadcrumbs
  • 30
    ml
    oil
  • 400
    g
    frozen peas
  • knob of butter
  • handful
    fresh mint, chopped
  • baked potatoes to serve (optional)
 

Method

15
 

1. Slice the fish into 12 fingers.

2. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Coat the fish with flour, dip in the egg then coat with breadcrumbs. Transfer to a plate and chill in the fridge for 10 minutes.

3. Heat the oil in a frying pan over medium heat and fry the fish fingers, turning occasionally, for 8 minutes or until golden and done.

4.Cook the peas in a pot of boiling water over high heat for 3 minutes or until soft. Drain, tip into a bowl and add the butter, and mint. Roughly mash and season with salt and pepper.

5. Serve the fish fingers with peas and baked potatoes (if using).

 

 

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