The Ultimate Fish-Finger Sandwich

Method

1. To make the tartar sauce combine the mayonnaise, mustard, capers, gherkins, dill and the lemon juice and zest in a small bowl and mix well.

2. For the crushed peas heat a medium sized saucepan on low heat. Sweat the diced shallot and minced garlic in the butter and rapeseed oil for 5 minutes until softened. Add the frozen peas, season with salt and black pepper. Cook for 3 minutes. Remove from the heat and pulse a couple of times using a handheld blender. Being careful not to purée the peas. Add the lemon juice, chopped mint and parsley and mixwell. Taste and season. Set aside.

3. To prepare the fish fingers, remove the skin from the and fish and cut into 2cm x 5inch fingers. This should give you approx. 16 fingers of fish.

4. Pre-heat a deep fat fryer to 180° Celsius. Beat the egg and the milk and place in a small bowl. 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.

5. Working in batches when frying the fish, I do no more than 6 pieces at a time.

6. Fry for 2 minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt.

7. To assemble place a generous tablespoon of the crushed peas on one slice of bread followed by 4 fish fingers per sandwich top with tartar sauce and sandwich together.