Fish Fingers Recipe
Serves: 4
 
Ingredients
  • For the fish fingers:
  • 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt
  • black pepper
  • For the pea and mint mayonnaise:
  • 2 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 2 tbsp of fresh mint, chopped
  • 300g of sunflower oil
  • sea salt
  • black pepper
Instructions
  1. Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.
  2. Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.
  3. Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.
  4. Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.
  5. Serve with any of your favourite vegetables with the mayonnaise on the side.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/classic-british-fish-recipes/