Fish fingers and minty smashed peas

By Faeza
11 November 2015

Invite friends to a stylish meal, put your heart and soul into it and they will love you


Place flour and paprika in a shallow bowl, add lemon zest, salt and pepper. Beat eggs in another shallow bowl. Tip breadcrumbs on onto a plate.

Slice fish fillets length ways into fingers, roughly 2cm wide, add to the flour and toss to coat.

Dip the flour-dusted fish pieces into the beaten egg, shake off the excess, roll in the breadcrumbs until well coated and place on a tray.

Heat oil in a large non-stick frying pan over medium heat. Add fish fingers in batches and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove and drain on a double layer of kitchen paper.

For the mushy peas: In a saucepan cook peas in boiling water until soft about 10 minutes. Drain thoroughly and mash roughly with a potato masher or fork to a chunky mush. Add finely chopped mint leaves, butter and lemon juice, season to taste. Mix well and serve with the crispy fish fingers and tomato sauce. Alternatively, place frozen peas in a colander and pour over boiling water to defrost, mix with mint, butter, lemon juice and seasoning in a bowl and mash or blitz in a food processor.

¦ 65ml (¼ cup) sunflower oil

for frying

Mushy Peas:

¦ 500g frozen peas

¦ 45ml (3 tablespoons) finely

chopped fresh mint leaves

¦ 50g butter

¦ lemon juice from ½ lemon


¦ 65ml (¼ cup) flour

¦ 15ml (1 tablespoon) paprika

¦ zest from ½ lemon

¦ salt and freshly ground black


¦ 2 large eggs

¦ 120g (1 cup) breadcrumbs

¦ 1 box (450g) frozen filleted skinless

Hake steaks

Serves 4