← All recipes

🍽️ Homemade Fish Fingers with Pea Puree

543 kcal · 30 min · 4 servings

Ingredients

• 800 g haddock fillet
• 2 tbsp lemon juice
• salt
• pepper
• 10 g spelt whole wheat flour
• 2 eggs
• 80 g whole wheat breadcrumbs
• 2 tbsp sugar-free cornflakes
• 2 tbsp ghee
• 0.5 tsp lemon zest
• 1 onion
• 1 tbsp butter
• 450 g frozen peas
• 1 tbsp chopped parsley
• 50 ml heavy cream
• 1 pinch nutmeg

Instructions

1. 1. Rinse the fish fillets under running water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut the fish into strips of about 2 by 8 centimeters.
4. 4. Drizzle the fish strips with lemon juice.
5. 5. Let the fish sit for a moment.
6. 6. Put flour on a plate.
7. 7. Put the eggs on a second plate.
8. 8. Put the breadcrumbs on a third plate.
9. 9. Whisk the eggs well with a fork.
10. 10. Crush the cornflakes.
11. 11. Mix the crushed cornflakes into the breadcrumbs.
12. 12. Heat ghee in a pan.
13. 13. Season the fish pieces with salt.
14. 14. Season the fish pieces with pepper.
15. 15. Lightly coat the fish pieces in flour.
16. 16. Dip the fish pieces all around in the whisked egg.
17. 17. Coat the fish pieces in the breadcrumb mixture.
18. 18. Fry the fish pieces golden brown on all sides.
19. 19. This frying process takes about 7 minutes.
20. 20. Peel the onion.
21. 21. Cut the onion into cubes.
22. 22. Heat butter in a pot.
23. 23. Sauté the onion cubes in the butter.
24. 24. Add the peas to the onion mixture.
25. 25. Add the parsley to the pot.
26. 26. Pour in the whipping cream.
27. 27. Simmer the vegetables until soft over low heat.
28. 28. Remove the pot from the heat.
29. 29. Puree the mixture roughly.
30. 30. Season the puree with salt.
31. 31. Season the puree with pepper.
32. 32. Season the puree with nutmeg.
33. 33. Sprinkle the finished fish fingers with lemon zest.
34. 34. Serve the fish fingers together with the pea puree.

Nutrition per serving

• kcal: 543
• Protein: 53 g · Fett/Fat: 23 g · Carbs: 30 g