Remember sitting down to a tasty dinner of fish fingers when you were a kid? Well this recipe is a throwback to those days, but with a slightly healthier twist! Gone are the preservatives and high levels of fat and sodium that come with the packet versions, this recipe is all about wholesome goodness and delicious flavours. Serve it up with a side of mushy peas, like we have here, and add a stack of chunky cut chips if you really want to take it to the next level!
1. Defrost the fish fillets, preferably overnight in the fridge.
2. Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Place the flour in a shallow bowl with paprika, lemon zest and a pinch of salt and pepper. Beat eggs in a separate shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the fish fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.
3. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of paper towel to drain while you fry the next batch, adding a splash more oil, if needed.
4. Meanwhile, mash the peas well with a masher or fork to form a chunky purée. Tip into a bowl, then finely chop and add the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad. Note: you can also serve with some chunky cut chips for the ultimate fish and chips dinner!