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 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
- 1For 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.
- 2Preheat 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.
- 3Warm 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.
Drink Suggestion: A pint of bitter. Drink suggestion by Max Allen