1. Slice the fish into 12 fingers. 2. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Coat the fish with flour, dip in the egg then coat with breadcrumbs. Transfer to a plate and ...

Discover all there is to know about mushy peas, including more about their history, what they're made from, how you cook them ...

8) Add the cooked peas to the pan and mash them with a fork or potato masher until you reach your desired consistency. Season with salt and pepper to taste. 9) Serve the crispy fish and chips ...

Ingredients. Serves 2; 2 x 150g hake or cod fillets, skin on; 200g frozen or fresh peas; 1 tbsp rapeseed oil; A good knob of butter; A large handful of spinach ...

Remove the fish from the oil, drain and keep warm. Reheat the oil to 180C/350F and re-cook the chips for a further 2-3 minutes until golden brown. Drain and season to taste with salt and pepper.

Discard the skin from the fish filets. With a small, sharp knife, make a small hole in each fish filet, red pepper strip and onion strip. Using the asparagus as a skewer, alternate fish, red pepper, ...

Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan then add the crème fraiche and the mint and mash with a potato masher or puree with a stick ...

Is there any food more English than the humble garden pea? Most of us have fond memories of shelling them with family in the ...

Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes.

Fish is brain food and that’s why fish fingers are the perfect snack for little hands and growing teens. Make it yourself and pack leftovers in lunchboxes. Slice the fish into 12 fingers. Put the ...