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Fish nuggets with creamy mushy peas

Frozen mash works brilliantly with these crispy nuggets

Ingredients

  • 2 frozen white fish portions
  • 300g frozen mashed potato, defrosted
  • 2 tbsp tartare sauce
  • 1 large egg
  • 100g breadcrumbs
  • 1 tbsp oil

    For the peas
  • 400g frozen peas
  • 20g sunflower spread
  • 3 tbsp Elmlea Single

Method

  1. Poach the frozen fish in 4 tbsp of water for 10 minutes. Drain well, leave to cool a little, then flake the flesh with a fork.
  2. Place the defrosted mash in a mixing bowl with the fish and tartare sauce. Mix well then form into 24 small balls.
  3. To make the mushy peas, cook the peas in a pan of lightly salted boiling water for 5 minutes. Drain and tip the peas into a food processor with the sunflower spread and Elmlea. Blitz until mushy then set aside.
  4. When ready to cook the fish nuggets, beat the egg with 2 tbsp water. Dip each ball into the egg then roll it in the breadcrumbs until evenly coated. Heat the oil in a deep fat fryer to 180°C. Fry the fish nuggets in batches for 3-4 minutes until golden and crisp then drain onto kitchen paper. Keep them warm.
  5. While the last batch of fish nuggets is being cooked, reheat the mushy peas gently in a small pan.

Goes well with...

Morrisons Chilean Chardonnay

Morrisons Chilean Chardonnay

"Crisp & aromatic with lovely ripe pineapple & grapefruit flavours"

Perfect with..."Ideal with seafood, ham, light chicken recipes or with salads"

Grape:
Chardonnay
Country:
Chile
Price:
Under £5
Decanter World Wine Awards 2011 Bronze
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4 Serves 4 people
25 Preparation time of 25 mins
25 Cooktime for 25 mins
438
Calories
22%
5.1g
Sugar
5.7%
20.3g
Fat
29%
4.8g
Saturate
24%
1g
Salt
17%
of your Guideline Daily Amount (GDA)

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