Fish finger and crushed-pea rolls

AT A GLANCE

  • Serves 8 people

This is a fresh take on the British classic of fish and chips with mushy peas, which give a great hit of flavour. Squash some chips into the sandwich for extra crunch.

  • 120 gm panko crumbs
  • 50 gm fine polenta
  • 650 gm skinless blue-eye trevalla, cut into 2cm x 6cm pieces
  • For dusting: seasoned flour
  • 3 eggs and 2 tbsp milk, lightly beaten for eggwas
  • 100 ml vegetable oil
  • 20 gm butter, plus extra softened for spreading
  • 8 soft white rolls
  • To serve: lemon wedges and chips
  •  
  • Crushed lemon and mint peas
  • 300 gm frozen peas
  • 40 gm butter, coarsely chopped
  • Juice of ½ lemon
  • ¼ cup mint loosely packed, coarsely chopped
01   For crushed lemon and mint peas, blanch peas in boiling salted water until bright green (1 minute). Drain, return to pan with butter and lemon juice, and coarsely mash with a fork or potato masher. Season to taste and just before serving stir in mint.
02   Preheat oven to 180C. Combine panko crumbs and polenta in a shallow dish and set aside. Dip fish in flour, then egg, then crumbs, pressing so crumbs stick and shaking off excess between each addition. Heat half the oil in a large frying pan over medium-high heat, add half the fish fingers and fry until starting to colour (2-3 minutes). Add half the butter and fry fish fingers, turning, until golden all over and cooked through (2-3 minutes). Transfer to a tray lined with absorbent paper. Wipe pan clean with absorbent paper and repeat with remaining oil, fish and butter.
03   Warm rolls in the oven (1-2 minutes), split and spread with butter, top with a little pea mixture, add fish fingers, season to taste, sandwich with tops and serve with lemon wedges and crisps.

Topics:

MINT, BLUE-EYE TREVALLA, FAST, MAIN, EGGS, DRINK SUGGESTION, SUMMER, MODERN AUSTRALIAN, SEAFOOD, POLENTA, SANDWICH, PEAS

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR AND ALICE STOREY

Drinking Suggestion:

A PINT OF BITTER. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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