Fish Fingers with Smashed Peas

Cook Time 45 minutes

Servings 4

Ingredients

130g (1 cup) frozen baby peas 

750g white-fleshed fish fillets (I love ling, murray cod, flathead, monkfish), skin removed and pin-boned

150g (1 cup) plain flour

2 eggs

2 tbsp full-cream milk 

120g (2 cups) panko breadcrumbs

25g (¼ cup) freshly grated parmesan

Salt flakes (optional)

Vegetable oil, for shallow frying, or olive oil spray

To Serve

Chips, to serve

low-sugar and low-salt tomato sauce (optional)

Method

Bring a small saucepan of water to the boil, add the peas and cook for 1-2 minutes. Drain and roughly blitz with a hand-held blender or mash with a fork. Set aside.

Cut the fish fillets into 3 cm × 8 cm ‘fingers’ or into any small bite-sized shape you like.

Make a small production line. Place the flour in a shallow bowl, then whisk the eggs and milk together in another bowl and finally combine the breadcrumbs and parmesan in a third bowl.

Season the fish with salt, if using, then coat in the flour. Shake off the excess, drench the fish in the egg mixture, then evenly coat with the breadcrumbs, pressing them into the fish so they stick.

Heat the vegetable oil in a large frying pan over medium heat. Add the fish fingers and fry for a minute on each side or until crisp, golden and cooked through. Alternatively, lightly spray the fish with olive oil spray and place on a baking tray lined with baking paper. Bake in the oven preheated to 200°C fan-forced for 20 minutes or in an air fryer for 6–8 minutes.

Serve the fish fingers with the smashed peas, chips and tomato sauce, if desired.