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Fish fingers & mushy peas

25 Minutes

2 Servings

Fish fingers & mushy peas

How to make

  • 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. 

  • 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. 

  • Serve and enjoy.

Ingredients