Fish Fingers and Minty Peas
450g think white fish fillets
500g frozen peas
5 Tbs plain flour
1 Tsp smoked paprika
½ lemon, zest and juice
freshly ground black pepper
2 large eggs
80g panko bread crumbs
Knob of butter
Extra Virgin Olive Oil
½ a bunch of fresh mint , leaves picked
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
flaked sea salt and freshly ground black pepper
Mix all together and season to taste
Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Place the flour in a shallow bowl with the paprika, lemon zest and a pinch of salt and pepper, then beat the eggs in another shallow bowl and bread crumbs in another.
Slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat, Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.
Heat some oil in a large non-stick frying pan over a medium heat. Add the fish fingers and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Add a little butter for extra flavour. Remove to a double layer of kitchen paper to drain.
Meanwhile, blitz the peas in a food processor with some olive oil until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and add the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad and a dollop of tartare sauce.