How to Make Parmesan Crusted Fish Fingers with Sweet Pea Mash
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
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Mix panko, parmesan, garlic powder, paprika, and salt in a shallow dish.
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Beat eggs in another bowl. Dip fish strips in egg, then coat in breadcrumb mixture.
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Place fish fingers on baking sheet and spray liberally with olive oil.
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Bake for 12-15 minutes, flipping halfway, until golden and cooked through.
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Boil peas in water for 4 minutes, then drain and mash with cream cheese, butter, salt, and pepper. Serve fish with warm pea mash and lemon wedges.
Pro Tips for Perfect Parmesan Crusted Fish Fingers with Sweet Pea Mash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cod or haddock fillets, cut into strips, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Parmesan Crusted Fish Fingers with Sweet Pea Mash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Parmesan Crusted Fish Fingers with Sweet Pea Mash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cod or haddock fillets, cut into strips?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.