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Green pea soup with fish finger croutons


  • Put the potatoes and onions in a large heavy-bottomed pot. Generously cover with stock and bring to the boil.
  • Add the frozen peas, cover and just bring back to the boil. Then immediately blend, adding cream and seasonings to taste.
  • Put the egg mixed with milk in a large bowl; the flour in another; and the breadcrumbs in a third bowl.
  • Toss the fish in the flour, shaking off any excess, and dip in the egg wash. Then coat with the breadcrumbs.
  • Heat a good layer of oil in a large pot to 180°-190°C and then fry the fish, being careful not to overcrowd. Drain on kitchen paper towels.
  • To serve, ladle the soup into individual bowls, sprinkle with a little more cream (if you like) and arrange a few croutons on top.


  • 3-4 large potatoes, peeled & cut into chunks
  • 3-4 large onions, peeled & cut into chunks
  • 2 litres chicken stock
  • 1 medium-large packet frozen green peas
  • cream (optional)
  • sea salt & freshly ground pepper
  • 2 x 180 gm fish fillets, boned & cubed
  • plain flour
  • 1 egg
  • ¼ cup milk
  • packet breadcrumbs
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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