Jumping Stars Meal Plans
Making meals stress free!
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.
600g sustainable firm, skinless white fish, like pollock or hake
50g plain flour , seasoned
1 large egg , lightly whisked
200g fine fresh breadcrumb
2 tbsp vegetable oil
400g frozen peas
zest 1 lemon , then cut into wedges
small handful mint , finely shredded
new potatoes , to serve (optional)