Fish finger tacos with pea and chilli salsa

Method

1. Place the frozen peas in a small bowl and cover with 400ml of boiling water.

2. Allow to sit for 5 minutes before draining. Set aside.

3. In a medium-sized, pot on medium-low heat sweat the shallot and garlic in rapeseed oil until translucent.

4. Add the chilli, ground cumin and coriander and cook for 1 minute to bloom the spices.

5. Add the drained peas and warm through.

6. Using a potato masher or the back of a fork crush half of the peas.

7. Add the lime juice and season to taste with salt.

8. Finish with chopped mint and serve warm.

9. To make the fish fingers, remove the skin from the fish and cut into 2cm by 5-inch fingers.

10. This should give you approx. 16 fingers of fish.

11. Preheat a deep fat fryer to 180°C.

12. Beat the egg and milk in a small bowl.

13. Place both the flour and panko breadcrumbs in a small bowl each. Working in batches of five at a time, toss the pieces of fish through the flour first, next through the milk and egg mixture and finally through the panko breadcrumbs, shaking off the excess flour, egg and milk and breadcrumbs at each stage.

14. Working in batches, fry for 2 minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt.

15. To serve, warm the tortilla wraps in the microwave or oven.

16. Place some of the crushed peas on the base of each wrap, top with a fish finger, some tartar sauce and finish with a garnish of coriander leaves and your favourite hot sauce.