Fish fingers with peas

By Drum Digital
28 February 2014

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

Serves 4

Preparation: 15 min

Cooking: 15 min

600 g skinless hake

60 ml (¼ c) flour

1 egg, lightly whisked

250 ml (1 c) breadcrumbs

30 ml (2 T) oil

400 g frozen peas

knob of butter

handful of fresh mint, chopped

baked potatoes to serve (optional)

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       

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