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

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........