Fish dogs

Serves 4

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Indy Lifestyle Online

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
3-4tbsp flour
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.