Fish Goujons with Pea Purée and Chips

Ingredients

• 900g Maris Piper potatoes, scrubbed and cut into 1cm chips
• 3 tbsp olive oil
• 600g skinless cod or haddock fillets, cut into finger-thick strips
• 60g plain flour
• 2 large eggs, beaten
• 120g panko breadcrumbs
• finely grated zest of 1 lemon
• olive oil spray
• 400g frozen peas
• 15g fresh mint leaves, plus extra to finish
• 30g unsalted butter
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• tartare sauce, to serve
• 1 lemon, cut into wedges, to serve
• flaky sea salt, to serve
• crusty white bread, to serve
• mushy peas, to serve
• malt vinegar, to serve

Method

1. Heat the oven to 220°C fan. Toss the chips with the olive oil on a large baking tray, season well and spread in a single layer with space between them. Roast for 30–35 minutes, turning once halfway, until deep golden and crisp at the edges.
2. Line a second baking tray with baking paper. Set out three shallow bowls — plain flour in the first, beaten egg in the second, panko mixed with the lemon zest and a good pinch of salt and pepper in the third.
3. Pat the fish strips thoroughly dry, then roll each one in the flour and shake off the excess. Dip in egg, letting any extra drip away, then press firmly into the panko until evenly coated on every side.
4. Lay the goujons on the lined tray, spray generously with olive oil and slide in alongside the chips for the final 14–16 minutes, until the crumb is deep golden and the fish flakes easily when pressed.
5. While the goujons bake, cook the peas in boiling salted water for 3 minutes until bright green and just tender, then drain well.
6. Tip the hot peas into a blender with the mint, butter, garlic and lemon juice. Blitz for 1–2 minutes until smooth and vivid green, season to taste and keep warm over a low heat.
7. Spoon a generous swoosh of pea purée onto warmed plates, pile the goujons alongside and heap the chips next to them.
8. Scatter torn mint over the purée, press flaky sea salt onto the chips and serve with lemon wedges, a good dollop of tartare sauce and the malt vinegar at the table.