Fish fingers & mushy peas

• sustainable firm, skinless white fish600g g

  like pollock or hake

• plain flour↗50g g

  seasoned

• large egg↗1

  lightly whisked

• fine fresh breadcrumb↗200g g
• vegetable oil↗2 tbsp tbsp
• frozen peas↗400g g
• knob of butter
• zest 1 lemon

  then cut into wedges

• small handful mint↗

  finely shredded

• new potatoes↗

  to serve (optional)

Step-by-step instructions

1. 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. 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. 3

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