Spiced Fish Fingers with Minty Mushy Peas

Ingredients

• 600 g cod loin
• 100 g panko breadcrumbs
• 50 g plain flour
• 2 egg
• 1 tsp smoked paprika
• 400 g frozen peas
• 10 g fresh mint leaves
• 3 tbsp sunflower oil

Method

1. 1

   Cut the cod loin into finger-sized strips. Mix the smoked paprika into the flour and season with salt and pepper.

2. 2

   Set up three bowls: spiced flour, beaten eggs and panko breadcrumbs. Coat the fish fingers in flour, then egg, then breadcrumbs.

3. 3

   Heat the sunflower oil in a large frying pan over a medium-high heat. Fry the fish fingers in batches for 2–3 minutes per side until golden and cooked through. Keep warm in a low oven.

4. 4

   Cook the frozen peas in boiling water for 3 minutes. Drain and tip into a bowl with the fresh mint leaves.

5. 5

   Roughly mash the peas with a fork, season with salt, pepper and a squeeze of lemon juice.

6. 6

   Serve the crispy fish fingers with the minty mushy peas and ketchup on the side.