Fish fingers with mushy peas

Nothing quite like fish fingers and mushy peas.

  • 50 mins cooking
  • Serves 4
  • Print
A great way to get kids to eating fish; it's cleverly disguised and tastes great too.
Looking for more fish recipes?


  • 1 kilograms skinless firm white fish fillets, chopped coarsely
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 clove garlic, quartered
  • ½ cup (75g) plain flour
  • 2 eggs, beaten lightly
  • 1 cup (75g) panko (japanese) breadcrumbs
  • vegetable oil, for shallow-frying
  • 2 cups (250g) frozen peas
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons finely chopped fresh mint, plus extra leaves to serve


  • 1
    Oil 20cm x 30cm rectangular slice pan.
  • 2
    Process fish, parsley, rind, juice and garlic until smooth; season. Using spatula, press mixture evenly into pan; turn onto baking-paper-lined tray. Cut into eight 20cm long slices; cut each slice in half crossways to make 16 fingers. Cover; freeze for 10 minutes or until firm but not frozen.
  • 3
    Place flour, egg and breadcrumbs, separately, in three shallow bowls. Pat fish fingers with flour; shake off excess. Dip in egg, then in breadcrumbs.
  • 4
    Heat 1cm vegetable oil in a large frying pan over medium heat. Cook fish fingers, in batches, about 4 minutes each side or until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
  • 5
    Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas in a medium bowl; stir in olive oil and mint.
  • 6
    Serve fish fingers with mushy minted peas. Accompany with extra mint, tartare sauce or mayonnaise, and lemon wedges, if you like.


This recipe is a great way to get kids to eat fish; it's cleverly disguised and tastes great too.

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