Homemade Fish Fingers with Peas & Chips

Ingredients

• 500 g skinless cod fillets, cut into finger-sized pieces
• 2 eggs, beaten
• 60 g plain flour
• 120 g panko breadcrumbs
• 800 g Maris Piper potatoes, cut into chips
• 250 g frozen peas
• salt and black pepper to taste
• 4 tbsp vegetable oil
• 15 g butter
• 1 tsp dried dill
• 6 tbsp mayonnaise
• 2 tbsp cornichons, finely chopped
• 1 tbsp capers, drained and chopped
• 2 tbsp lemon juice
• 1 lemon, zested, then cut into wedges
• 10 g dill

Method

1. Heat the oven to 220°C fan. Toss the chips with half the oil, a good pinch of salt and plenty of black pepper on a large tray, spreading them in a single layer. Roast for 25 minutes, then flip, add the remaining oil if they look dry, and roast for another 20 to 25 minutes until deeply golden and crisp at the edges.
2. While the chips roast, pat the cod dry with kitchen paper and season all over. Set out three plates: flour seasoned with salt on the first, beaten eggs on the second, and panko mixed with the lemon zest, dried dill, salt and black pepper on the third.
3. Dredge each piece of fish in flour, shake off the excess, dip into the egg, then press firmly into the panko so the crumb sticks in a thick, even coat.
4. Transfer the fingers to a lined baking tray, spritz or drizzle generously with oil, and bake alongside the chips for 12 to 15 minutes until the crumb is crisp and golden and the fish flakes easily when nudged with a fork.
5. Simmer the peas in salted water for 2 to 3 minutes until just tender. Drain, return to the warm pan and toss with the butter, salt and black pepper until glossy.
6. Stir the mayonnaise with the cornichons, capers and lemon juice. Taste; it should be sharp enough to cut through the fried crumb. Adjust with more lemon if needed.
7. Pile the fish fingers, chips and buttered peas onto plates, spoon the tartare into a ramekin, and tuck the lemon wedges alongside. Serve straight away while the crumb is at its crispest.