Fish Fingers


  • 600g sustainable firm, skinless white fish, like pollock or hake
  • 50g plain flour, seasoned
  • 1 large egg, lightly whisked
  • 200g fine fresh breadcrumb
  • 2 tbsp vegetable oil
  • 400g frozen pea
  • knob of butter
  • zest 1 lemon, then cut into wedges
  • small handful mint, finely shredded
  • new potatoes, to serve (optional)


  1. Slice 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.
  2. Heat 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.
  3. Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.


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