We will be serving these delicious breadcrumbed fish dogs this weekend at the Harvest Festival at Alex James’s farm. Proper, posh fish fingers are so much tastier than their frozen, shop-bought counterparts, and white fish such as haddock, cod, pollock and coley all work well in this recipe.
200-250g white fish fillet, skinned and boned
Salt and freshly ground black pepper
1 egg, beaten
50 fresh white breadcrumbs
Vegetable or corn oil for deep frying
For the mushy peas
A good knob of butter
1 shallot, peeled and finely chopped
100-150g frozen peas
50ml vegetable stock
A few sprigs of mint, stalks removed
Salt and pepper
4 hot dog rolls
Tartare sauce to serve
Wedges of lemon
Cut the fish fillet into fingers measuring 5cm x 1-1½cm wide; season. Put them first in the flour, shaking off any excess, then into the egg and then the breadcrumbs.
To make the mushy peas, heat half the butter in a pan; cook the shallot until soft. Add the peas, stock and mint leaves, season and simmer for 10-12 minutes. Blend until smooth. Before serving, reheat the purée and stir in the remaining butter. Pan-fry the fish for 3-4 minutes on each side in 1cm or so of oil, or deep fry in 8cm of oil at 160-180C. Fry the fish fingers and cook for 3-4 minutes, until coloured. To serve, cut the hot dog roll in half, spoon the pea purée on the base, place a fish finger on top and top with tartare sauce and wedges of lemon.