Fish fingers & mushy peas

Ingredients

• 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)

  Method

  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.
  4. Source: bbcgoodfood.com