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Fish finger and crushed-pea rolls

Australian Gourmet Traveller recipe for fish finger and crushed-pea rolls.

By Alice Storey
  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print
Fish finger and crushed-pea rolls
This is a fresh take on the British classic of fish and chips with mushy peas, which give a great hit of flavour. Squash some chips into the sandwich for extra crunch.


  • 120 gm panko crumbs
  • 50 gm fine polenta
  • 650 gm skinless blue-eye trevalla, cut into 2cm x 6cm pieces
  • For dusting: seasoned flour
  • 3 eggs and 2 tbsp milk, lightly beaten for eggwas
  • 100 ml vegetable oil
  • 20 gm butter, plus extra softened for spreading
  • 8 soft white rolls
  • To serve: lemon wedges and chips
Crushed lemon and mint peas
  • 300 gm frozen peas
  • 40 gm butter, coarsely chopped
  • Juice of ½ lemon
  • ¼ cup mint loosely packed, coarsely chopped


  • 1
    For crushed lemon and mint peas, blanch peas in boiling salted water until bright green (1 minute). Drain, return to pan with butter and lemon juice, and coarsely mash with a fork or potato masher. Season to taste and just before serving stir in mint.
  • 2
    Preheat oven to 180C. Combine panko crumbs and polenta in a shallow dish and set aside. Dip fish in flour, then egg, then crumbs, pressing so crumbs stick and shaking off excess between each addition. Heat half the oil in a large frying pan over medium-high heat, add half the fish fingers and fry until starting to colour (2-3 minutes). Add half the butter and fry fish fingers, turning, until golden all over and cooked through (2-3 minutes). Transfer to a tray lined with absorbent paper. Wipe pan clean with absorbent paper and repeat with remaining oil, fish and butter.
  • 3
    Warm rolls in the oven (1-2 minutes), split and spread with butter, top with a little pea mixture, add fish fingers, season to taste, sandwich with tops and serve with lemon wedges and crisps.


Drink Suggestion: A pint of bitter. Drink suggestion by Max Allen