This is a fresh take on the British classic of fish and chips
with mushy peas, which give a great hit of flavour. Squash some
chips into the sandwich for extra crunch.
120 gmpanko crumbs50 gmfine polenta650 gmskinless blue-eye trevalla, cut into 2cm x 6cm piecesFor dusting: seasoned flour3eggs and 2 tbsp milk, lightly beaten for eggwas100 mlvegetable oil20 gmbutter, plus extra softened for spreading8soft white rollsTo serve:lemon wedges and chipsCrushed lemon and mint peas300 gmfrozen peas40 gmbutter, coarsely choppedJuiceof ½ lemon¼ cupmint loosely packed, coarsely chopped
For crushed lemon and mint peas, blanch peas in boiling salted water until bright green (1 minute). Drain, return to pan with butter and lemon juice, and coarsely mash with a fork or potato masher. Season to taste and just before serving stir in mint.
Preheat oven to 180C. Combine panko crumbs and polenta in a shallow dish and set aside. Dip fish in flour, then egg, then crumbs, pressing so crumbs stick and shaking off excess between each addition. Heat half the oil in a large frying pan over medium-high heat, add half the fish fingers and fry until starting to colour (2-3 minutes). Add half the butter and fry fish fingers, turning, until golden all over and cooked through (2-3 minutes). Transfer to a tray lined with absorbent paper. Wipe pan clean with absorbent paper and repeat with remaining oil, fish and butter.
Warm rolls in the oven (1-2 minutes), split and spread with butter, top with a little pea mixture, add fish fingers, season to taste, sandwich with tops and serve with lemon wedges and crisps.