Fish Fingers with Buttery Mash and Peas

60 min · Easy · Serves 4

510 kcal per serving · 32g protein

Homemade crispy fish fingers with a lemon-herb crumb, creamy mashed potato, and sweet garden peas.

Ingredients

• 400 g Skinless cod fillet
• 60 g Plain flour
• Large eggs × 2
• 100 g Panko breadcrumbs
• Lemon (zest) × 1
• 800 g Floury potatoes
• 50 g Unsalted butter
• 80 ml Whole milk
• 200 g Frozen garden peas
• 2 tbsp Sunflower oil
• 20 g Fresh parsley
• 8 g Salt
• 4 g Black pepper

Method

1. Boil the Potatoes

   

   Place the quartered potatoes in a large pot of cold salted water. Bring to the boil and cook 15-18 minutes until tender — a knife should slide in with no resistance.

2. Preheat oven

   

   Preheat oven to 220°C.

3. Cut fish into finger-sized strips

   

   Cut fish into finger-sized strips.

4. Coat in seasoned flour

   

   Coat in seasoned flour, then egg, then panko mixed with lemon zest and parsley.

5. Place on a lined tray

   

   Place on a lined tray and drizzle with oil.

6. Bake the Fish Fingers

   

   Bake for 14-16 minutes, turning once halfway, until golden and crisp.

7. Mash the Potatoes

   

   Drain potatoes and mash with butter and warm milk. Season.

8. Cook peas and serve

   

   Cook peas in boiling water for 2-3 minutes, drain and toss with a knob of butter. Serve together.