There’s no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas
Prep:15 mins
Serves 4
600g sustainable firm, skinless white fish, like pollock or hake50g plain flour, seasoned1 large egg, lightly whisked200g fine fresh breadcrumb2 tbsp vegetable oil400g frozen peasknob of butterzest 1 lemon, then cut into wedgessmall handful mint, finely shreddednew potatoes, to serve (optional)
STEP 1Slice 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.STEP 2Heat 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.STEP 3Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.
