Jo Pratt - Fish fingers with Pea & Mint Dip (from The Flexible Pescatarian)

Published by : Paul

Time taken 30 minutes
Serves 4

Impossible to resist, homemade fish fingers are the best.You can use most types of fish – the chunkier the fish, the bigger your fingers. If you want daintier goujons, opt for a flat fish such as sole, plaice or dab.

Serve with one or all of the five dips, which are all easy to prepare and delicious with fish fingers, fried fish or pretty much any fish dish.


450g/1 lb white fish, skinned
50g/1¾ oz plain flour
2 eggs, beaten
100g/4½ oz dried white breadcrumbs,
ideally panko
1 tsp paprika
1 tsp flaked sea salt
olive oil, for frying
freshly ground black pepper


Cut the fish into finger-sized pieces.

Put the flour, beaten egg and breadcrumbs into separate shallow bowls. Mix the paprika, salt and a twist of pepper into the flour. Lightly coat the fish in the flour, then egg, and finish with a coating of breadcrumbs.

To fry the fish fingers, pour in enough oil to cover the base of a frying pan and, when it’s hot, add the fish fingers.

Fry for 2–3 minutes on each side until golden and crunchy.You may need to do this in a couple of batches, as it’s best not to overcrowd the pan.

Drain on kitchen paper and serve with your chosen dips. Alternatively, you can bake the fish fingers by putting them on an oiled baking tray and drizzling or spraying with oil.

Bake in a preheated oven at 200°C/400°F/gas 6 for 6 minutes on each side.

Pea and mint dip

Time taken 10 minutes
Serves 4
150g/5½ oz frozen peas, defrosted
4 tbsp crème fraîche
small handful of mint leaves
grated zest of 1 lemon
1 tbsp lemon juice
1 tbsp extra virgin olive oil
flaked sea salt and freshly ground black pepper
Put the peas in a food processor and
briefly blitz before adding the remaining
ingredients. Blend until smooth and transfer
to a serving bowl.

Jo Pratt fish finger recipe

pea journal