Homemade Fish Fingers with Peas & Chips

• 500 gskinless cod fillets, cut into finger-sized pieces
• 2eggs, beaten
• 60 gplain flour
• 120 gpanko breadcrumbs
• 800 gMaris Piper potatoes, cut into chips
• 250 gfrozen peas
• salt and black pepper to taste
• 4 tbspvegetable oil
• 15 gbutter
• 1 tspdried dill
• 6 tbspmayonnaise
• 2 tbspcornichons, finely chopped
• 1 tbspcapers, drained and chopped
• 2 tbsplemon juice
• 1lemon, zested, then cut into wedges (optional)
• 10 gdill (optional)

Method

1. 1Heat the oven to 220°C fan. Toss the chips with 2 tbsp of the vegetable oil, salt and black pepper. Spread in a single layer on a large tray and roast for 25 minutes. Turn, drizzle with another 1 tbsp oil and roast for 20–25 minutes more until golden and crisp.
2. 2While 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 dried dill, salt and black pepper on the third. If using the optional lemon, grate its zest into the crumbs, then cut it into wedges.
3. 3Dredge 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. 4Transfer the fingers to a lined baking tray, drizzle with the remaining 1 tbsp vegetable 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. 5Simmer 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. 6Stir the mayonnaise with the cornichons, capers and lemon juice. Taste; it should be sharp enough to cut through the fried crumb. Adjust the seasoning if needed.
7. 7Pile the fish fingers, chips and buttered peas onto plates and serve with the tartare sauce. Add the optional lemon wedges and fresh dill if using. Serve while the crumb is crisp.

Per serving

kcal

810

protein

38.2g

fibre

9.2g

carbs

78.7g

fat

37.9g