Jul 14 2026
Restaurants›The Castle, Black Rock›Fish Fingers Recipe

Fish Fingers Recipe

Inspired by The Castle, Black Rock
Time40m
Serves4

Served with peas and chips.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Fish Fingers

For the Peas

For the Chips

Method

For the Fish Fingers

  1. 1

    Prepare the Fish

    Preheat your oven to 200°C (400°F). Cut the white fish fillets into finger-sized strips.

  2. 2

    Prepare Breading Stations

    Set up three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and the third with breadcrumbs.

  3. 3

    Coat the Fish

    Dip each fish strip first into the flour, then into the egg, and finally coat it with breadcrumbs. Place them on a baking tray lined with parchment paper.

  4. 4

    Bake the Fish Fingers

    Drizzle vegetable oil over the coated fish fingers and bake in the oven for 15-20 minutes, or until golden brown and cooked through.

For the Peas

  1. 5

    Cook the Peas

    In a small saucepan, bring a small amount of water to a boil. Add the frozen peas and cook for about 3-4 minutes until tender.

  2. 6

    Add Butter and Season

    Drain the peas and return them to the saucepan. Add butter and salt, stirring until the butter is melted and peas are coated.

For the Chips

  1. 7

    Prepare the Potatoes

    Peel and cut the potatoes into chip shapes. Rinse under cold water and pat dry with a kitchen towel.

  2. 8

    Fry the Chips

    In a deep pan, heat vegetable oil to 180°C (350°F). Fry the chips in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels, seasoning with salt.

More from The Castle, Black Rock