Quick And Delicious
Herby Crumbed Fish with The Best Mushy Peas!
November 25, 2020

The flavours in these recipes make for a delicious combination!   Each recipe can be cooked separately as a wonderful meal or together for a classic with a sensational modern twist.  Loaded with goodness, (a little unlike the tradition) this meal has quickly become a family favourite.  Enjoy!

Herby crumbed fish with the best mushy peas!
Preparation:  20 minutes

Cooking:  5 minutes

Quantity:  4 servings



  • 450 – 500g local white fish cut into thin fillets (fingers)
  • 2 organic eggs whisked into a bowl for dipping fish fillets
  • approx. 1/2 cup coconut oil for frying

Fish crumb:

  • 1 cup almond meal
  • 1 tsp celtic sea salt or himalayan salt
  • black pepper
  • 1 tsp onion powder
  • t tsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp cumin powder


  1. Mix the crumb ingredients together well in a shallow bowl or plate (so can be used for covering the fish).
  2. Heat the pan on a medium heat and add the coconut oil to melt, enough to be about 1cm deep in covering the base of the pan.
  3. Dip the fillets in the egg first and then cover with the crumb.  Place on a plate ready to fry.
  4. When all done and ready to fry in the heated oil, place the fish fillets into the pan with heated oil for 2 – 3 minutes.  Turn and cook the other side until fish is well cooked and crumb is a golden colour.  Note, while the fish is cooking, start preparing the peas (if having with the fish).
  5. Serve with minted, lemony mushy peas, hand cut roasted chips / potato or a fresh garden salad.


Mushy Peas:

  • 2 cups frozen green peas (soaked in hot water for 10minutes to defrost)
  • 1 Tbsp organic ghee or  (olive oil for those avoiding all dairy)
  • 2 cloves crushed garlic
  • juice of 1/4 lemon
  • 1 Tbsp of fresh mint, finely chopped
  • generous pinch of celtic sea salt or himalayan


  1. Melt the ghee or butter in a small pan.
  2. Add the garlic and gently sauté for approx. 1 min. so it’s just cooked.
  3. Drain the peas.
  4. Add all the remaining ingredients to the garlic pan and combine well.
  5. Gently heat through and serve!


  • For extra green goodness I’ve added spinach, kale and / or fresh asparagus, chopped to the sautéed garlic – cooked and then added the peas to heat through.

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