Fish Nuggets with Wedges
ready in 1 hr 30 min.
Put the fish into a wide shallow pan and just cover with water or milk. Heat to a simmer and cook gently for 3-4 minutes, until the fish starts to flake and the skin pulls away easily. Drain, discard the skin and pat the fish dry on absorbent kitchen paper. Set aside.
Cook the potatoes in boiling salted water for about 15 minutes, until just tender. Drain well and mash until smooth. Beat in the butter, parsley and lemon zest.
Flake the fish into pieces and season to taste with salt and pepper. Leave to cool for 10-15 minutes.
Divide the mixture into 8 and mould into fish shapes about 2.5cm|1" thick. Cover and chill for 30 minutes.
Dip the fish cakes in the flour until lightly coated, then dip in the egg, followed by the breadcrumbs until evenly coated.
Heat the oil in a frying pan and cook the fish cakes (in batches if necessary) for 3-4 minutes on each side, until crisp and golden. Add the peas to the pan for the last 30 seconds.
Place a pea on each fish shape for the 'eye'. Serve with chips.