Fish fingers and hot mash


800g essential Waitrose Potatoes
300g pack frozen essential Waitrose Cod Fish Fingers
300g frozen essential Waitrose Garden Peas
100g essential Waitrose Mayonnaise
1 bunch essential Waitrose Salad Onions, trimmed and chopped
1 tbsp creamed horseradish sauce


Preheat the oven to 220°C, gas mark 7. Peel and dice the potatoes, and cook in boiling water for 15-20 minutes until tender, then drain.

Meanwhile, cook the fish fingers and peas, according to pack instructions. Mash the potato with the mayonnaise, onions and horseradish sauce.

Season well and serve with the fish fingers and peas.

Fish fingers and hot mash
  • Total time: Ready in 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2389.064kJ
Fat 29.2g
Saturated Fat 2.7g
Carbohydrate 57.6g
Sugars 5.9g
Salt 1.1g

1 of your 5 a day per serving, low in saturated fat

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2 stars

Average user rating Based on 40 ratings

This recipe was first published in Thu Aug 25 11:42:00 BST 2011.