Home Life & Style Jamie Oliver's 'easy' homemade fish fingers and minty smashed peas recipe

Jamie Oliver's 'easy' homemade fish fingers and minty smashed peas recipe

This recipe is full of nostalgia. Did you ever come home from school, switch the TV on and get served fish fingers?

Well, if this is bringing back floods of memories for you then this recipe is definitely worth a go.

Kerryann’s homemade fish fingers and minty smashed peas are featured on chef Jamie Oliver’s website and are a great way to get kids to eat more fish.

According to his website, it reads: “Have a go at making your own fish fingers – it’s well worth it and easier than you might think.”

It is dairy-free, serves four people and only takes 30 minutes to cook, great for an after-school meal.

How to make Kerryann’s homemade fish fingers and minty smashed peas recipe:


450g frozen white fish fillets

500g frozen peas

Five tablespoons plain flour

One tablespoon smoked paprika

Half an unwaxed lemon

Two large eggs

Three slices of wholemeal bread, (100g)

sunflower oil

Half a bunch of fresh mint, (15g)


Firstly, 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).

Next, put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside.

Add the flour into a bowl with the paprika, a pinch of sea salt and black pepper, then grate in the lemon zest.

Beat the eggs in another bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip them 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).

Make sure to dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until it is well coated and place them on a tray.

Heat one tablespoon of oil in a large non-stick frying pan over medium heat. Add the fish fingers (you’ll need to do this in batches) and fry them for two to three minutes on each side, or until they have turned a golden colour and cooked through.

Remove them to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil but only if it is needed.

Meanwhile, blitz the peas in a food processor or until they’re smashed up to a nice, chunky purée, or you can also mash them well with a fork.

Tip these into a bowl, then finely chop and pick in the mint leaves. Squeeze in the lemon juice and season until perfection.

Mix well and serve alongside the crispy fish fingers and a nice green salad.


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