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:
Mix all the ingredients together in a bowl and place in the fridge until you serve.
Fish:
Cut the fish lengthways into 3cm wide ‘fingers’ and place on a tray lined with kitchen paper.
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.
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:
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:
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.
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.
