Then mix like this

1. Put the stale bread in the bowl. Speed 10 / 10 seconds. Pour into a bowl.
2. Crack the eggs into a small bowl and whisk slightly.
3. In another bowl place the plain flour.
4. Chop the cod loin in 3cm strips.
5. Cover each strip with flour, followed by the egg and breadcrumbs.
6. 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.
7. 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.
8. 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.
9. Serve with the mushy peas, lemon wedges and ketchup.

Or cook like this

1. Put the stale bread in a food processor. Mix on high until breadcrumbs form. Pour into a bowl.
2. Crack the eggs into a small bowl and whisk slightly.
3. In another bowl place the plain flour.
4. Chop the cod loin in 3cm strips.
5. Cover each strip with flour, followed by the egg and breadcrumbs.
6. 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.
7. 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.
8. 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.
9. Serve with the mushy peas, lemon wedges and ketchup.