Ingredients:
¦ 65ml (¼ cup) flour
¦ 15ml (1 tablespoon) paprika
¦ zest from ½ lemon
¦ salt and freshly ground black
pepper
¦ 2 large eggs
¦ 120g (1 cup) breadcrumbs
¦ 1 box (450g) frozen filleted skinless
Hake steaks
¦ 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
Instructions:
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.
