Make the fish fingers in advance and leave them to set in the fridge while you get on with the peas. Serves four. 500g cod, pollock or haddock fillet 50g panko breadcrumbs 50g fine polenta 2 eggs, beaten with a little milk 50g plain flour Salt and black pepper Lemon wedges, to serve For the peas 50g butter 1 … See more
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WEBThomasina Miers’ recipes: homemade fish fingers with … To make the peas, melt the butter with the oil in a large saucepan, add the onions and a good pinch of salt, and fry …
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WEBJul 30, 2021 · Heat the oven to 220C and pour the vegetable oil into a large baking tray. Swirl around and place in the oven to heat up. Blanch the chips in a large pan of lightly …
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WEBNov 12, 2023 · Dip each fish fillet into the flour, then the eggs, and finally coat with bread crumbs. Place on the prepared baking sheet. Bake the fish fillets for 15-20 minutes, or …
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WEBPut the peas and baking powder into a bowl, cover in cold water and soak overnight in the fridge. Drain and rinse the peas then place into a pan, cover in cold water, bring to the …
WEBFor the mushy peas, chop the potato into 0.5cm slices, pop it into a small saucepan, cover it in boiling water, put the pan over a high heat and put the lid on. Bring it to the boil, turn down the heat a little and leave it to …
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WEBMay 26, 2022 · Arrange the fish fingers on an air-fryer tray or oven-baking tray (line them with baking parchment first). Air-fryer - Fry the fish fingers for 10 minutes. After 10 minutes swap the trays around, turn over the …
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WEBWhisk again just before coating the fish. Mushy Peas. Add the onion, butter and garlic to a medium saucepan and sauté for 2 minutes. Add the peas and allow the peas to cook for 2 minutes. Finish with the mint, salt …
WEBSep 15, 2021 · Process fish, parsley, rind, juice and garlic until smooth; season. Using spatula, press mixture evenly into pan; turn onto baking-paper-lined tray. Cut into eight …
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WEBJun 11, 2017 - There’s an art to mushy peas, starting with a proper portion size. Jun 11, 2017 - There’s an art to mushy peas, starting with a proper portion size. Jun 11, 2017 - …
WEBJan 27, 2020 · Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length). Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately. …
WEBFeb 11, 2023 · Step-by-step guide with photos. Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Roughly break up the bread and whizz it in a food processor until crumbs forms. Add in the olive oil, …
WEBDip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish …
WEBNov 18, 2020 · Heat 2 deep pans with a layer of oil, for example 1 wok and a normal deeper pan. 12. Get a shallow bowl of flour ready to dredge: add 2 tbsp of flour and 2 tsp of …
WEBDrain and rinse the peas, then place them into a pan. Cover in cold water, bring to the boil, then allow to simmer for 30 minutes. Season and stir through the sugar and butter. …
WEBPut the baps into the oven. Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil. On a sheet of greaseproof paper, season …
WEBJun 7, 2012 · 1. For tartare sauce, combine ingredients in a bowl and season to taste with freshly ground black pepper and lemon juice. Refrigerate for 1 hour for flavours to …