Crispy Fish Fingers with Creamy Mashed Potatoes & Homemade Parsley Sauce

A comforting family favorite featuring crispy golden fish fingers served with smooth, buttery mashed potatoes and topped with a rich, creamy parsley sauce. This easy meal is perfect for busy weeknights and is loved by both kids and adults alike.

Ingredients

For the Fish Fingers

• 8 fish fingers (store-bought or homemade)
• 1 tablespoon vegetable oil (if baking)

For the Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cut into chunks
• 4 tablespoons butter
• ½ cup whole milk, warmed
• Salt, to taste
• Black pepper, to taste

For the Creamy Parsley Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1¼ cups (300 ml) whole milk
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon garlic powder (optional)
• Salt and black pepper, to taste

Instructions

Step 1: Cook the Fish Fingers

1. Preheat the oven to 425°F (220°C) or cook according to the package instructions.
2. Arrange the fish fingers on a baking tray.
3. Bake for 15–18 minutes, turning halfway through, until crispy and golden.

Step 2: Make the Mashed Potatoes

1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
3. Drain well and return the potatoes to the pot.
4. Add the butter and warm milk, then mash until smooth and creamy.
5. Season with salt and black pepper.

Step 3: Prepare the Parsley Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly add the milk while whisking constantly until smooth.
4. Simmer for 3–5 minutes until thickened.
5. Stir in the parsley and garlic powder, if using.
6. Season with salt and black pepper.

Step 4: Assemble

1. Spoon the mashed potatoes onto serving plates.
2. Arrange the crispy fish fingers alongside.
3. Drizzle generously with the warm parsley sauce.
4. Garnish with extra chopped parsley if desired.

Serving Suggestions

• Steamed peas
• Sweetcorn
• Green beans
• Garden salad
• Lemon wedges

Tips

• Use Yukon Gold or Russet potatoes for the creamiest mash.
• Add a little grated cheddar cheese to the mashed potatoes for extra richness.
• Leftover parsley sauce can be refrigerated for up to 2 days and gently reheated before serving.
• For extra-crispy fish fingers, cook them in the air fryer at 400°F (200°C) for 10–12 minutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 520 per serving