Fish Fingers & Mushy Peas is the ultimate British comfort food combination that brings back memories of childhood dinners and cozy family meals. This beloved dish features golden, crispy fish fingers made from flaky white fish coated in crunchy breadcrumbs, served alongside creamy, vibrant green mushy peas. The contrast between the crispy fish and the smooth, buttery peas creates a perfect harmony of textures and flavors. While you can certainly buy these items from the store, making them from scratch transforms this simple meal into something truly special. The homemade fish fingers are tender and flavorful, while the mushy peas are far more delicious than anything from a can.
Serves: 4 people
Cooking Time: 30 minutes
Difficulty: Easy
What You’ll Need
For the fish fingers:
- 1 1/2 pounds white fish fillets (cod, haddock, or pollock work well)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups fine breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
For the mushy peas:
- 2 cups frozen green peas
- 2 tablespoons butter
- 1/4 cup heavy cream or milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh mint leaves, chopped (optional)
For serving:
- Lemon wedges
- Tartar sauce or malt vinegar
Preparing the Fish Fingers
Start by cutting your fish fillets into finger-shaped pieces, roughly 4 inches long and 1 inch wide. Pat each piece completely dry with paper towels – this step is important because wet fish won’t hold the coating well.
Set up three shallow dishes for coating the fish. In the first dish, put the flour mixed with half the salt and pepper. In the second dish, crack the eggs and beat them lightly with a fork. In the third dish, combine the breadcrumbs with the remaining salt, pepper, and garlic powder.
Take each piece of fish and coat it first in the seasoned flour, making sure to cover all sides. Shake off any extra flour, then dip it into the beaten eggs, letting any excess drip off. Finally, roll it in the breadcrumb mixture, pressing gently so the crumbs stick well. Place the coated fish fingers on a clean plate.
For the best results, let the coated fish fingers sit in the refrigerator for 15 minutes. This helps the coating stick better during cooking.
Making the Mushy Peas
While the fish fingers are resting, start on the mushy peas. Bring a medium pot of salted water to a rolling boil. Add the frozen peas and cook them for 3-4 minutes until they’re bright green and tender.
Drain the peas well and return them to the pot. Add the butter and let it melt completely. Using a potato masher or the back of a large spoon, mash the peas until they’re mostly smooth but still have some texture. You don’t want them completely smooth like baby food – some small lumps are perfect.
Stir in the cream or milk, salt, and pepper. The mixture should be creamy but not too wet. If it seems too thick, add a little more cream or milk. If it’s too thin, cook it over low heat for a minute or two to thicken it up. Taste and adjust the seasoning as needed. If using mint, stir it in now. Keep the mushy peas warm over very low heat.
Cooking the Fish Fingers
Heat about 1/2 inch of vegetable oil in a large, heavy pan over medium heat. The oil is ready when a small piece of bread dropped in sizzles immediately and turns golden brown in about 30 seconds.
Carefully place the fish fingers in the hot oil, making sure not to overcrowd the pan. Cook them for 2-3 minutes on each side until they’re golden brown and crispy. The fish inside should be opaque and flake easily when tested with a fork.
Remove the cooked fish fingers from the oil and place them on a plate lined with paper towels to drain any excess oil. If you’re cooking in batches, keep the finished fish fingers warm in a low oven while you cook the rest.
Bringing It All Together
Arrange the hot fish fingers on plates alongside generous portions of the warm mushy peas. The traditional way to serve this is with the fish fingers and peas touching on the plate, letting the flavors mingle together.
Add lemon wedges to each plate – a squeeze of fresh lemon juice over the fish fingers brightens up the whole dish. Serve with tartar sauce on the side for dipping, or offer malt vinegar for those who prefer the traditional British way.
Perfect Pairings
While fish fingers and mushy peas are delicious on their own, they’re often served with chunky chips (thick-cut fries) to make it a complete meal. A slice of buttered bread is also traditional, perfect for wiping up any leftover mushy peas from your plate.
Tips for the Best Results
The secret to crispy fish fingers is making sure your oil is the right temperature. If it’s too cool, the coating will absorb oil and become soggy. If it’s too hot, the outside will burn before the fish cooks through.
For extra flavor in your mushy peas, try adding a small chopped onion that you’ve cooked in butter until soft before adding the peas. Some people also like to add a splash of chicken or vegetable broth instead of cream for a lighter version.
Fresh fish makes all the difference, but if you’re using frozen fish, make sure it’s completely thawed and patted very dry before coating. Any ice crystals or excess water will prevent the coating from sticking properly.
This meal is best served immediately while everything is hot and the fish fingers are at their crispiest. The combination of textures and the simple, honest flavors make it a meal that satisfies both children and adults alike.
