Ingredients

Tartare Sauce:

  • 6 tablespoons mayonnaise
  • 8 cornichons, drained and roughly diced
  • 1 heaped tablespoon capers, drained and roughly chopped
  • 1 dchalion shallot, finely chopped
  • Juice of ½ a lemon
  • 1 tablespoon parsley, chopped
  • ½ tablespoon dill, chopped
  • Salt and pepper to taste

Fish:

  • 600g cod loin, skinned
  • 2 medium sized eggs
  • 1 tablespoon mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon mustard powder (optional)
  • 2 heaped tablespoons plain flour
  • 100g fresh breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable oil

Mushy Peas:

  • 30g butter
  • 2 echalion shallots, finely chopped
  • 200-225g frozen peas
  • Juice of ½ a lemon
  • 35ml water (room temperature)
  • Salt and pepper to taste

To Serve:

  • 5 Brioche/burger buns
  • Pea shoots/watercress leaves
  • Chunky chips
  • Lemon wedge

Steps

Tartare Sauce:

  1. Mix all the ingredients together in a bowl and place in the fridge until you serve.

Fish:

  1. Cut the fish lengthways into 3cm wide ‘fingers’ and place on a tray lined with kitchen paper.
  2. In a shallow bowl mix the breadcrumbs with salt and pepper, set aside. In another shallow bowl, beat the eggs and mayonnaise together with a fork. Season with salt, pepper and mustard powder and then gently beat in the flour until you end up with a smooth batter.
  3. Dip each fish finger into the batter then evenly coat in breadcrumb and place on a tray lined with baking paper and into the fridge for 10 minutes whilst you prepare the peas.

Mushy Peas:

  1. Melt the butter in a small saucepan and gently sauté the shallot for 5 minute or until opaque. Add the peas, lemon juice and water. Bring to the boil, then simmer for 1-2 minutes until the peas are just cooked and still nice and green. Use a hand blender to lightly blitz so there is mix of smooth and rough bits. Check seasoning and set aside.

To Serve:

  1. Heat around 1 cm of oil in a frying pan. Once ready, fry the fish fingers in small batches for 1 minute each side until golden brown. Drain on kitchen paper.
  2. To assemble the fish finger sandwich buns, light toast the inside of the buns. Spread the base with a dollop of mushy peas, followed by a small handful of pea shoots. Pop 2 fish fingers on top and a generous spoon of the tartare sauce and finish with the lid.
  3. Serve with chunky chips and a wedge of lemon.