Proper Fish Fingers, Smashed Pea Mint & Caper Mash, Salad Of Tender Pea Shoots & Lemon Mayo

By Simon  , ,   

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

Ingredients

1 Cod fillet

1 Hake fillet

1 Salmon fillet

1 Handful Parsley

Sea salt and freshly milled black pepper

3 Eggs free & organic

6 tbsp Plain flour

200 Grams Breadcrumbs

40 New potatoes

6 Handful Peas

1 Bunch Mint

1 Jar capers

8-10 Heaped tbsp Mayo

1 Lemon

500 Grams Tender pea shoots

Freshly milled black pepper

Directions

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........

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