Homemade Fish Fingers With Mushy Peas
600 grams medium/large john dory fillets (or other boneless white fish fillets) cut into 2cm wide pieces
1 cup plain flour
1 heaped teaspoon pouring salt
1 egg, beaten with 1 tablespoon cold water
2 cups panko crumbs or breadcrumbs
Neutral flavoured oil for frying (they include vegetable oil, canola, safflower, sunflower or peanut oil. Do not use olive oil.)
300 grams frozen peas
1 tablespoon white or white wine vinegar
4 leaves mint, shredded
Sea salt and finely ground black pepper
Place the flour and salt, the egg and water and the breadcrumbs in three separate shallow bowls and coat the fish pieces first in the flour, then the egg, then the breadcrumbs and place on a plate scattered with more breadcrumbs. Refrigerate until ready to use.
Cook the peas with the mint in boiling water and drain well. Add the vinegar and mash well with a potato masher. Season well with salt and pepper.
Serve a generous dollop of peas with several fish fingers.
Garnish with lime or lemon segments.
If you want to use a stick blender or food processor, don’t over-do it. You want mushy peas, not pureed.
Serves 4 as a light-ish main.