Have a go at making your own fish fingers – it’s well worth it and easier than you might think
SERVES : 4
COOKS IN : 30 MINUTES
DIFFICULTY : NOT TOO TRICKY
450 g frozen white fish fillets, from sustainable sources
500 g frozen peas
5 tablespoons plain flour
1 tablespoon smoked paprika
½ unwaxed lemon , zest and juice from
Freshly ground black pepper
2 large free-range eggs
3 slices of wholemeal bread , (100g)
½ a bunch of fresh mint , leaves picked
1.Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it’s up to you what you use).
2.Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Place the flour in a shallow bowl with the paprika, lemon zest and a pinch of salt and pepper, then beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.
3.Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed.
4.Meanwhile, blitz the peas in a food processor until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and add the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad. If you want a dollop of ketchup, too, I won’t judge!