Fish Fingers & Minty Smashed Peas

Fish Fingers & Minty Smashed Peas

fish fingers & minty smashed peas are dried marrowfat peas which are first soaked overnight in water with bicarbonate soda/baking soda, then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy soup. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread and sometimes mint is used as a flavouring. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. fish fingers & minty smashed peas can also be bought in tins cans in north America.

 Ingredients:

450 g frozen white fish fillets, from sustainable sources

500 g frozen peas

5 tablespoons plain flour

1 tablespoon smoked paprika

½ unwaxed lemon, zest and juice from

sea salt

freshly ground black pepper

2 large free-range eggs

3 slices of wholemeal bread, (100g)

sunflower oil

½ a bunch of fresh mint, leaves picked

Method:

1.      Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it's up to you what you use).

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 the paprika, lemon zest and a pinch of salt and pepper, then beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the 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 kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed.

4.      Meanwhile, blitz the peas in a food processor until they're smashed up to a nice, chunky purée, or mash well with a fork. 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. If you want a dollop of ketchup, too, I won't judge!