Fish Fingers with Buttery Mash and Peas

50 min · Easy · Serves 4

605 kcal per serving · 33g protein

Homemade crispy fish fingers with a lemon-herb crumb, creamy mashed potato, and sweet garden peas.

Ingredients

• 400 g Skinless cod fillet
• 60 g Plain flour
• Large eggs × 2
• 100 g Panko breadcrumbs
• Lemon (zest) × 1
• 800 g Floury potatoes
• 50 g Unsalted butter
• 80 ml Whole milk
• 200 g Frozen garden peas
• 2 tbsp Sunflower oil
• 20 g Fresh parsley
• 8 g Salt
• 4 g Black pepper

Method

1. Boil the potatoes

   

   Place the quartered potatoes in a large pot of cold salted water, bring to the boil and cook 15-18 minutes until a knife slides in with no resistance. Drain them and return them to the dry pot off the heat, lid on, until you mash.

2. Preheat oven

   

   Preheat oven to 220°C.

3. Cut fish into finger-sized strips

   

   Cut fish into finger-sized strips.

4. Coat in seasoned flour

   

   Coat in seasoned flour, then egg, then panko mixed with lemon zest and parsley.

5. Place on a lined tray

   

   Place on a lined tray and drizzle with oil.

6. Bake the Fish Fingers

   

   Bake for 14-16 minutes, turning once halfway, until golden and crisp.

7. Mash the potatoes

   

   Mash the potatoes with most of the butter and the warm milk, keeping a small knob of butter back for the peas. Season with salt and pepper.

8. Cook peas and serve

   

   Cook peas in boiling water for 2-3 minutes, drain and toss with the reserved knob of butter. Serve together.

More to cook

• Lemon Butter Cod with New Potatoes & Peas30 min
• Pork Schnitzel with Potato Salad40 min
• Baked Cod with Olives, Tomatoes & Courgette35 min
• Salisbury Steak30 min