Served with creamy mashed potatoes, these crunchy fish fingers are a delicious meal that the whole family will love.
|¼ cup||Parsley, finely chopped|
|100 g||Crackers, cream, finely crushed|
|600 g||White fish, fillet, cut into 8 fingers (Main)|
|1||Egg, lightly whisked|
|3 Tbsp||Sunflower oil|
|2||Spring onions, finely sliced|
|1 clove||Garlic, crushed|
|2 cups||Baby peas, frozen (Main)|
|¼ cup||Mint leaves (Main)|
|2 Tbsp||Capers, roughly chopped|
|1 to taste||Salt & freshly ground pepper|
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- Heat oven to 200 degC. Mix crackers with parsley and season. Dip each fish piece in egg, roll in crackers, then repeat once more. Heat oil in pan and cook fish fingers for 5 to 6 minutes, turning often, until they are golden and cooked right through.
- For the peas, melt butter in a pan, add spring onions and garlic, and cook for 2 to 3 minutes. Add peas with 3 tbsp water and cook for 4 minutes, stirring. Add mint and capers, then mash lightly.
- Serve fish fingers and minty peas with creamy mashed potato.