Fish fingers with capsicum rice

Fish fingers is Britain's most popular snack. Frozen fish fingers have already been around for more than 50 years now. Traditionally made from cod, the dish is also made from haddock and pollock. Though considered as childrens food, two thirds are eaten by adults. I and my mister love the fish sticks in our sandwiches. A cute, old advertisement for frozen fish fingers :) http://www.youtube.com/watch?v=kwaMFFtRI7I You will need .. Frozen fish fingers Butter Olive oil Cooked rice (I used basmatic rice, but you can use any white rice) Yellow capsicum Onion Green peas Salt Pepper Garam masala (in stores, its usually found as 'curry' powder) Lime You can make the fish fingers by frying fish fillets dipped in batter. I prefer to use frozen ones; much more convenient and less messy. You can use about 4 fish fingers and toast them in a non-stick frying pan until crispy and golden. Meanwhile, fry finely sliced capsicum and onion in a knob of butter. Season with salt and about half a teaspoon of garam masala. Stir the cooked rice into this so that vegetables and rice are nicely merged. Transfer into a bowl and keep aside. When the pan is still nice and hot, melt another knob of butter and put the peas in. Sprinkle salt and pepper and stir around until every pea is very lightly toasted. A small squeeze of lime will chirp up the peas. You can mix some of the peas with the rice and the remaining peas can be used for decoration. The peas alone taste really good and will pop in your mouth. Serve fish fingers with a wedge of lime. This dish does not take too much time to prepare and is a perfect dinner!