Crispy Fish Baps with Minted Peas and Tartare Sauce
*Recipe adapted from The Farm Table by Julius Roberts, published by Ebury Press. Dover or lemon sole work best, but if using a slightly thicker fish, turn the frying heat to 170°C and let the breadcrumbs brown a little more slowly, by which point the fish
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
400g frozen peas
40g butter
1 unwaxed lemon
a bunch of fresh mint leaves, picked and finely chopped
150g plain flour
2 eggs
150g panko breadcrumbs
4 fillets of white fish
enough sunflower for shallow frying
4 baps
Tartare Sauce:
250g natural yoghurt or homemade mayo or use half and half
80g cornichons, coarsely chopped
50g capers, coarsely chopped
1 shallot, finely diced
a bunch of fresh dill (20g) finely chopped (tarragon, chervil may also be used)
Method
Bring a pan of salted water to the boil and pop in the peas and cook for 4 minutes approx., then drain.
Return the peas to the pan and add the butter. Remove from the heat, crush the peas with a potato masher, grate in the zest of the lemon and stir in the mint. Season to taste with salt and freshly ground black pepper. Add lemon juice before serving.
Next make the tartare sauce.
Mix all the ingredients together in a bowl, taste adding more cornichons, lemon or herbs or yoghurt to mellow it out – be careful that it’s not overly acidic.
Take three plates or shallow bowls for the flour, egg and panko breadcrumbs. Season the flour with a good pinch of salt and whisk the eggs together.
Take one piece of fish, coat each fillet with flour, shaking off any excess, transfer it to the egg, turn to coat each side. Allow any excess to drip off, then transfer to the panko and turn a few times until well-coated. Transfer to a parchment lined tray and repeat with the remaining fillets.
Pour some sunflower oil into a wide high-sided frying pan and place on a medium heat (it should come 7.5cm up the side of the frying pan approx.). The frying temperature should be between 170-180°C, use a thermometer if you have one or test with a little pinch of panko which should sizzle as soon as it hits the hot oil and turn golden.
Gently place the fillets in the oil – best to cook in batches so as to not overload the frying pan which will reduce the internal cooking temperature. Fry until the first side is golden, then gently flip to cook the other side (a couple of minutes).
If using a thicker piece of fish, cook at a lower temperature initially, then turn up to brown the panko towards the end. Remove from the oil, transfer to a tray lined with kitchen paper to soak up the excess oil, then sprinkle with flaky sea salt and a grind of freshly ground black pepper.
As the fish is frying, split the baps and lightly toast or grill.
Spoon a generous amount of tartare sauce on the base of each bap, top with the crispy fish, spoon over the peas and finish with another layer of tartare and the top of the bag. Eat immediately.
