Name: Fish finger and crushed-pea rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 120 gm panko crumbs; 50 gm fine polenta; 650 gm skinless blue-eye trevalla, cut into 2cm x 6cm pieces; For dusting: seasoned flour; 3 eggs and 2 tbsp milk, lightly beaten for eggwas; 100 ml vegetable oil; 20 gm butter, plus extra softened for spreading; 8 soft white rolls; To serve: lemon wedges and chips; Crushed lemon and mint peas; 300 gm frozen peas; 40 gm butter, coarsely chopped; Juice of ½ lemon; ¼ cup mint loosely packed, coarsely chopped

Fish finger and crushed-pea rolls

Australian Gourmet Traveller recipe for fish finger and crushed-pea rolls.

Serves 8

Prep

15M

Cook

15M

Total

30M

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.

Ingredients

120 gm panko crumbs

50 gm fine polenta

650 gm skinless blue-eye trevalla, cut into 2cm x 6cm pieces

For dusting: seasoned flour

3 eggs and 2 tbsp milk, lightly beaten for eggwas

100 ml vegetable oil

20 gm butter, plus extra softened for spreading

8 soft white rolls

To serve: lemon wedges and chips

Crushed lemon and mint peas

300 gm frozen peas

40 gm butter, coarsely chopped

Juice of ½ lemon

¼ cup mint loosely packed, coarsely chopped

Method

Main

1.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.

2.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.

3.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.