Proper fish fingers are much tastier than frozen ones; white fish such as haddock, cod, pollack and coley all work well.
500g haddock or pollack fillet, skinned and boned
Salt and freshly ground black pepper
2 eggs, beaten
50-60g 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
150g frozen peas
50ml vegetable stock
A few sprigs of mint, stalks removed
Salt and pepper
Cut the fish fillet into fingers measuring about 5cm x 1-11/2cm wide. Season them and 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 and cook the shallot until it is soft. Add the peas, vegetable stock and mint leaves, season and simmer for 10-12 minutes. Blend in a food processor until smooth. Before serving reheat the purée and stir in the remaining butter. Pan-fry the fish for about 3-4 minutes on each side in 1cm or so of oil or deep fry as follows: pre-heat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Fry the fish fingers in two batches, depending on the size of your fryer, and cook for 3-4 minutes until nicely coloured. Serve hot with the pea purée and wedges of lemon or malt vinegar.
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooksReuse content