Proper Fish Fingers, Smashed Pea Mint & Caper Mash, Salad Of Tender Pea Shoots & Lemon Mayo
February 25, 2015
We love a proper homemade, packed to the gunnels fish fingers, using the freshest seasonal fish, simple to make and a real dinner time treat. Today we served them alongside stunning smashed potato laced with tiny capers, garden peas & mint, tender pea shoots drizzled with a fresh zesty lemon mayo..... A real winner and any left, well it has to be the epic fish finger sandwich.... Give them a go........
- Prep: 30 mins
- Cook: 1 hr
- Yields: 6 Generous
We simply love making these super fresh version of the teatime treat fish fingers. With the skin removed, roughly chop the fish fillets, massage with a little olive oil, season well, whizz them with a good handful of parsley in a food processor, taking care to not over blitz, we are looking for small chunks of fish, defiantly not a puree. Chill the mixture in a fridge for a couple of hours.
In a large pan filled with water, bring the potatoes with the chopped mint stalks to a rolling boil until cooked, add the peas near the end and continue to boil for 5 minutes until tender. Drain leaving to steam with the lid on.
Make a crumbing station, 1 bowl with seasoned flour, 1 bowl with whisked egg, 1 bowl with breadcrumbs. Shape the fish mix into balls, working with your hands to shape into fingers. Dip into the flour shaking of excess, a quick bath in the egg mix and finally into the bred crumbs coating well, place on a lightly oiled baking tray. Pre-heat your oven to 180c.
To bring the dish together, place the fish fingers into the oven, about 25-30 minutes, turning once. Add capers, chopped mint leaves, a generous knob of butter to the potatoes and peas, and over a gentle heat, smashing the mixture to a nice even texture, season to taste with salt and freshly milled pepper. Prepare a quick fresh lemon mayo with the zest and juice from a large lemon.
To serve, place onto a platter heaps of fresh pea shoots and drizzle with the lemon mayo and black pepper. Add a stack of golden crispy fish fingers and a pile of smashed potato, scatter a handful of chopped mint, drizzle with extra virgin olive oil and a handful of zingy lemon wedges and enjoy........