PEA AND HAKE STICKS
One recipe. Two versions. The whole family fed.
These crispy Pea & Hake Fish Sticks are a fantastic addition to your freezer. Perfect as a snack, picnic favourite, lunchbox filler or light lunch, they’re packed with flaky hake, peas and potato. The baby version is full of simple, wholesome flavours, while the adult version is finished with Parmesan and seasoning for an extra savoury kick. Adults can also serve them as a delicious starter alongside homemade tartare sauce and a wedge of lemon.
Makes: Approximately 15 baby fish sticks and 8 adult fish sticks
IngredientS
Base Recipe
450g Maris Piper potatoes, peeled and cut into cubes
150g frozen peas
250g hake fillets
1 tbsp dried mint
Adult Version
65g Parmesan, finely grated
1 tsp salt
To Coat
Plain flour
1 large egg, beaten
Fine or golden breadcrumbs
Method
Bring a large pan of water to the boil and add the cubed potatoes.
When the potatoes are almost cooked, add the frozen peas to the same pan and continue cooking until both the potatoes and peas are tender.
Meanwhile, gently poach the hake in a separate pan for 3–5 minutes, or until it flakes easily with a fork.
Drain the potatoes and peas thoroughly and mash together until smooth using a potato masher. Be careful not to overwork the mixture.
Flake the cooked hake into the mashed potato and peas, then stir through the dried mint until evenly combined.
Divide the mixture equally between two bowls.
Baby Version
Leave one portion exactly as it is.
Adult Version
Add the grated Parmesan and salt to the second portion and mix well.
Cover both bowls and chill in the fridge until completely cold. This makes the mixture much easier to shape.
Shape the chilled mixtures into fingers. You should make approximately 15 baby fish sticks and 8 adult fish sticks.
Coat each fish stick by rolling it first in plain flour, then dipping it into the beaten egg before coating evenly in breadcrumbs.
Arrange the coated fish sticks on a lined tray and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container to stop them sticking together.
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To Cook
Air Fryer
Cook at 200°C for 12–15 minutes, turning halfway through, until golden, crisp and piping hot throughout.
Pan Fry
Cook in a little oil over a medium heat, turning regularly until golden brown and cooked through.
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Serving Suggestions
Tiny Feasters
Perfect as:
A quick freezer snack
A picnic favourite
A lunchbox addition
Served with cucumber sticks, tomatoes or steamed vegetables
Adults
Enjoy as:
A light lunch with a fresh salad
Picnic food
A tasty snack
A starter served with homemade tartare sauce and a wedge of lemon
Freeze the fish sticks before cooking for the ultimate homemade convenience food. Simply cook straight from frozen, adding a few extra minutes to the cooking time until they’re hot all the way through and beautifully crisp on the outside.
