Grown Up Fish Fingers and Mushy Peas.

When my brother was younger, he used to adore fish fingers. As in, he would want to eat them everyday (thankfully mum fed him something else). But, years on, he now seems to have rekindled his love for them. Everyone loves the odd hungover fish finger sandwich, but having it sober seems bizarre to me – the orange ‘breadcrumbs’, the extra flakey fish which doesn’t taste in the least bit fishy.. Ugh, no thanks. Not to mention how many additives are in them.

So I decided to join my brother on his fish finger meal one evening by making my own. We sat outside, had fish fingers and my version of mushy peas and it really reverted me back to my childhood – except it tasted soooo much better!


These fish fingers are


gluten free

free from additives


I don’t think you can argue with that.


Recipe adapted from Gwyneth Paltrow’s It’s All Good – if it’s good enough for Gwyn!


1 bowl full of gluten free breadcrumbs (I used Schär’s)

1 bowl coconut milk (or milk of choice)

1 Tsp. oregano

2 Tsp. garlic powder

1 Tsp. fine sea salt

1 Tsp. parsley

2 fresh fillets of skinless white fish (I used haddock)

Preheat oven to 180C. Add the herbs to the bowl of breadcrumbs and mix. Cut the fish into fish finger sized portions and dry on a paper towel. Dip first into the milk, then into the breadcrumbs, and then place on a piece of greaseproof paper on a baking tray. Once this is all done prepare the peas.



Lots of broad beans, podded and de-shelled (so that they’re a vibrant green colour)

Lemon juice

Fresh mint

Olive oil

The preparation of the broad beans will probably take the longest. Once all the beans are free of their pod and their shell, add to a pot of boiling, salted water and cook for about 10 minutes. After the first few minutes, put the fish in the oven too. The peas are cooked when you can stick a fork in them easily, but cook them a bit more than that – it’ll make it easier to mash. When you’re happy with your peas, drain the water and put the peas in a bowl. Add the lemon juice, fresh mint and a glug of olive oil and mash together. The fish should be ready now (it only needs about 10-12 minutes) so serve it up with a fresh side salad.



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