Fish Fingers, Chips & Peas Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Cut each fillet into 3/4–1 inch wide strips (about 8–10 fingers from 1 lb). Season lightly with 1/4 tsp salt and a pinch of pepper.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with the milk until smooth. In a third shallow bowl, combine breadcrumbs, grated parmesan (if using), lemon zest, dried parsley, 3/4 tsp salt and 1/2 tsp black pepper; mix well.

Bread the strips

Dredge each fish strip in flour, shaking off excess, dip into the egg wash letting excess drip off, then press into the breadcrumb mixture to coat evenly. Place breaded fingers on a tray and let rest 10 minutes to help coating adhere.

Cook the fish fingers

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Fry fish fingers in batches without crowding, 2–3 minutes per side, until golden-brown and cooked through (internal temperature 145°F / 63°C), turning once. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick chips. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with paper towels.

Par-cook (optional) and fry

For crispier results: blanch the chips in simmering water 3–4 minutes until slightly tender but not falling apart, then drain and dry. Heat 1 cup oil in a deep pan to 325°F (160°C) for a first fry. Fry potatoes in batches 3–4 minutes until pale and soft; remove and drain. Increase oil to 375°F (190°C) and fry chips again 2–3 minutes until golden and crisp. If you prefer a simpler approach, shallow-fry in the same skillet used for fish (add oil to reach ~1/2 inch depth) and fry, turning, 6–8 minutes until golden. Drain on paper towels.

Season

Immediately season hot chips with 1 tsp salt and 1/4 tsp black pepper; toss gently to coat.

Cook peas

Place frozen peas in a small saucepan with 2–3 tablespoons water. Bring to a simmer over medium heat and cook 3–4 minutes until tender.

Mash and season

Remove most of the cooking water, reserve a tablespoon if needed. Add butter, chopped mint (if using), 1/2 tsp salt, 1/8 tsp pepper and 1/2 tsp lemon juice (if using). Mash with a potato masher or fork to desired texture: a few lumps for rustic mushy peas or smoother if preferred. Keep warm.

Divide fish fingers, chips and mushy peas among 2–3 plates (recipe yields 2–3 servings depending on appetite). Add lemon wedges and a small dish of tartar sauce or ketchup. Serve immediately while fish and chips are hot.