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Easter Week is in full swing over on our Facebook Page and today I bring you our second recipe perfect for Easter (or anytime of the year for that matter!).
Fish is a popular dish for Good Friday and our Fish Fingers are sure to be a crowd pleaser, especially with the kiddies. These are a quick and tasty meal that you can whip up in under 30 minutes. Serve with steamed veggies, salad or potato wedges for a complete meal.
Try my Creamy Tomato Tuna Pasta for another delicious kid friendly fish dinner.
This recipe comes from my Mixing Easter Mini Cookbook. This recipe has been developed by the very talented Sophia Handschuh for this book.
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Fish Fingers and Mushy Peas
- Total Time: 25
Description
These will keep for up to 24 hours in the fridge once cooked. These can be frozen.
Ingredients
- 125g stale bread, cut in small chunks, can use GF
- 2 eggs
- 30g plain flour, can use GF
- 500g cod loin
- 200g sunflower oil
- 1 lemon, cut in wedges
Mushy Peas
- 350g frozen peas
- 1L water
- 15g butter
- few sprigs fresh mint
- 1 tsp lemon juice
- 1 pinch salt
Instructions
Then mix like this
- Put the stale bread in the bowl. Speed 10 / 10 seconds. Pour into a bowl.
- Crack the eggs into a small bowl and whisk slightly.
- In another bowl place the plain flour.
- Chop the cod loin in 3cm strips.
- Cover each strip with flour, followed by the egg and breadcrumbs.
- For the mushy peas, fill the bowl with water to 1L mark. Insert the internal steaming basket and pour in the peas. 15 minutes / Steaming Temperature / Speed 2.
- Once cooked, carefully remove the peas from the bowl. Pour out any remaining water in the bowl and place peas in the empty bowl. Add the butter, mint, lemon juice and salt. Speed 5 / 10 seconds. Set aside.
- Heat a large frying pan with the oil. When hot, fry the fish fingers until golden brown on each side. This is hot oil and can splatter. Remove with a slotted spoon.
- Serve with the mushy peas, lemon wedges and ketchup.
Or cook like this
- Put the stale bread in a food processor. Mix on high until breadcrumbs form. Pour into a bowl.
- Crack the eggs into a small bowl and whisk slightly.
- In another bowl place the plain flour.
- Chop the cod loin in 3cm strips.
- Cover each strip with flour, followed by the egg and breadcrumbs.
- For the mushy peas, add the water to a large saucepan and bring to the boil over a high heat. Once boiling add the peas. Cook for a few minutes or until tender.
- Once cooked, carefully drain the peas. Place peas in the clean food processor bowl. Add the butter, mint, lemon juice and salt. Mix on a medium speed for 10 seconds. Set aside.
- Heat a large frying pan with the oil. When hot, fry the fish fingers until golden brown on each side. This is hot oil and can splatter. Remove with a slotted spoon.
- Serve with the mushy peas, lemon wedges and ketchup.
Notes
- This recipe has been developed by the very talented Sophia Handschuh for TRTLMT’s Mixing Easter Cookbook.
Nutrition
- Serving Size: 4
