Crisp tikka fish with crushed minty peas

Crispy tikka fish

Total time: 0:20
Prep: 0:05
Cook: 0:15
Level: Easy
Serves: 4 people


  • 600 g. frozen garden peas
  • 1 submarine roll, roughly torn
  • 1 tbsp. tikka masala curry paste
  • 75 g. Greek-style yoghurt, plus extra to serve
  • 4 frozen pollock fillets, defrosted and patted dry
  • 2 tbsp. plain flour
  • 1 tbsp. vegetable or sunflower oil
  • 1 handful mint leaves, shredded
  • 1 lemon, cut into wedges


  1. Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender.
  2. Meanwhile, in a processor, whizz the bread with 2 tsp curry paste to make even crumbs. Spread over a plate. On another plate, mix together the yogurt and remaining curry paste.
  3. Dust each fish fillet with flour, coat in the yogurt, then the crumbs. Heat the oil in a non-stick frying pan then cook for 2 minutes on each side, pressing the fish down occasionally with the fish slice as it fries.
  4. 3. Add the mint and a squeeze of lemon to the peas, mash to make a chunky purée, then season.
  5. Serve with the fish, a spoonful of yogurt and more lemon for squeezing.