ファーン・コットンのインスタグラム(fearnecotton) - 5月31日 21時53分

ONE DAY TO GO until #CookEatLove arrives! Another early sneaky treat for you here, my Coconut-Crusted Haddock Fingers & Mushy Peas recipe. Giving classic fish fingers a whole new twist in no time at all ?? One of my all-time faves, hope you enjoy.. and I’d love to see your creations so do #SharetheLove if you make it yourself!
COCONUT-CRUSTED HADDOCK FINGERS & MUSHY PEAS
SERVES 4
400g frozen peas
Small handful of fresh flat-leaf parsley leaves, finely chopped, plus extra to serve
Grated zest of ½ unwaxed lemon
2 tbsp extra virgin olive oil
60g fresh breadcrumbs, gluten-free if you prefer
4 tbsp desiccated coconut
100g rice flour or corn flour
2 eggs, beaten
500g skinless and boneless haddock fillet
4 tbsp coconut oil or sunflower oil
1 lemon, cut into wedges, to serve
Mayonnaise, to serve
Extra virgin olive oil, for drizzling (optional)
Sea salt and freshly ground black pepper
Add the peas to a pan of boiling water and cook for 4 minutes until completely tender. Drain the peas, then add them to a bowl together with the parsley, lemon zest and olive oil. Combine and roughly mash the peas with a fork (or use a food processor). Season to taste with salt and pepper. Keep warm.
Combine the breadcrumbs with the desiccated coconut and 1 teaspoon each of salt and pepper.
Cut the haddock into 16 2 x 7cm fingers. Coat each finger in the flour, then dip into the beaten egg and finally roll in the breadcrumb mixture until evenly covered on all sides. Set aside on a plate while you finish the rest.
Add the coconut oil or sunflower oil to a pan and place over a medium heat. Add the haddock fingers and fry for 2–3 minutes on each side, or until crisp, golden and cooked through.
Divide the mushy peas between the plates, top with the fish fingers, scatter over some parsley and drizzle over a little extra virgin olive oil, if you like. Serve immediately with the lemon wedges and mayonnaise to dunk into.

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