Fish Fingers, Chips & Peas

• 500 gcod fillets, skinned and cut into fingers
• 75 gplain flour, for dredging
• 2eggs, beaten
• 150 gfresh breadcrumbs
• 1 tspsmoked paprika
• 800 gMaris Piper potatoes, cut into chips
• 2 tbspvegetable oil, for the chips
• 300 gfrozen peas
• 15 gunsalted butter
• 100 gmayonnaise
• 2gherkins, finely chopped
• 1 tbspcapers, chopped
• sea salt and black pepper, to taste
• 2lemon wedges (optional) (optional)
• 15 gmint leaves, chopped

Method

1. 1Heat the oven to 200°C fan (220°C conventional). Soak the chipped potatoes in cold water for 5 minutes if you've got time, then dry them properly on a tea towel.
2. 2Toss the chips with the oil and a generous pinch of salt, then spread in a single layer on a baking tray. Don't crowd them; overlap and they'll steam rather than roast. Roast for 30–35 minutes, turning halfway, until deeply golden at the edges and fluffy within.
3. 3While the chips cook, set up a crumb station in three trays: seasoned flour in one, beaten eggs in another, and breadcrumbs tossed with the smoked paprika and a good pinch of salt in the third. Toast the paprika-crumbs in a dry pan for 60 seconds first if you want extra depth.
4. 4Season the fish fingers with salt and pepper before they hit the flour. Dredge each one in flour, shake off the excess, dip in egg, then press firmly into the crumbs so every face is properly coated. Lay them on a lined tray with space between them; crowded fingers go soft on the underside.
5. 5Slide the tray into the oven for the last 12–15 minutes of the chips' roasting time, turning once at the halfway point, until the crumb is crisp and deeply golden and the fish flakes easily with a fork.
6. 6Five minutes before serving, drop the peas into boiling salted water for 3–4 minutes until bright green and tender. Drain, return to the warm pan off the heat, add the butter and chopped mint, and crush lightly with a fork; keep them rustic, not puréed. Taste and season; the butter wants salt to wake it up.
7. 7Stir the chopped gherkins and capers through the mayonnaise. Add a squeeze from the optional lemon wedges if using, then taste and adjust the seasoning.
8. 8Serve the chips, fish fingers and crushed minted peas with the tartare sauce. Add the remaining optional lemon wedges if using.

Per serving

kcal

827

protein

40.5g

fibre

10.6g

carbs

87.5g

fat

34.8g