Fish fingers with peas Serves 4 Preparation: 15 min Cooking: 15 min 600 g skinless hake 60 ml (¼ c) flour 1 egg, lightly whisked 250 ml (1 c) breadcrumbs 30 ml (2 T) oil 400 g frozen peas knob of butter handful of fresh mint, chopped baked potatoes to serve (optional) 1.Slice the fish into 12 fingers. 2.Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Coat the fish with flour, dip in the egg then coat with breadcrumbs. Transfer to a plate and chill in the fridge for 10 minutes. 3. Heat the oil in a frying pan over medium heat and fry the fish fingers, turning occasionally, for 8 minutes or until golden and done. 4.Cook the peas in a pot of boiling water over high heat for 3 minutes or until soft. Drain, tip into a bowl and add the butter, and mint. Roughly mash and season with salt and pepper. 5 .Serve the fish fingers with peas and baked potatoes (if using).
Posted on: Sat, 22 Mar 2014 11:18:40 +0000
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