Nanna Kay's Fish Fingers with Mashed Potatoes


Serves 2 children
Prep time
: 30 minutes
Cooking time: 20 minutes.

1 large or 2 small skinless and boneless pollock or cod fillets 
Olive oil 
200g cornflour
1 egg
Sprinkle of lemon juice or fresh lemon
1 tsp garlic puree
For the mashed potato:
3 large potatoes
1 dessert spoon (25g) polyunsaturated margarine
White pepper
1 tsp Dijon mustard
Handful (35g) grated cheddar cheese
To serve with:
Peas or sweetcorn

An ideal portion size for a 2 year old would be: 2 fishfingers, 2 scoops of mash, 3 dessert spoons of peas or sweetcorn. For a 6 -7 year old would be: 4 fishfingers, 3 scoops of mash, 4 dessert spoons of peas or sweetcorn




  1. Firstly peel and dice the potatoes and pop them on to boil ready for mashing.
  2. Lay the pollock flat on a surface and quickly check over for any small bones.
  3. Slice into fingers going along the natural line of the fish
  4. In a bowl mix up 200g of cornflour with one egg and some cold water to make a thick mixture.
  5. To this mixture add a good old sprinkle of lemon juice and a blob of the garlic puree.
  6. Heat up about an inch deep amount of the olive oil in  a large frying pan type pan, don’t let it get smoking or the fish finger will cook on the outside and not right through. But you want a little sizzle when you drop a small blob of the batter mixture in.
  7. Dip your fish fingers in flour first and then into the batter mixture , quickly drop into the oil and repeat until all fingers are sizzling away. Cook for about 4 minutes on each side.
  8. Get your peas or sweetcorn on cooking.
  9. Strain your cooked potatoes and mash , I like to use a ricer as this gets the mash really smooth, into your mashed up potatoes add a good old spoonful of polyunsaturated margarine, a handful of the chedder grated, a good shake of white pepper and a teaspoon of Dijon mustard give this all a good stir and in between turn your fish fingers over to brown on the other side.