> Recipes > Sandwich

Fish finger roll

Fish finger roll with pea and mint mayonnaise

PT30M

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 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 1 tbsp of fresh mint, chopped
  • 300g of sunflower oil
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
  • 1 tbsp of fresh mint, chopped
  • sea salt
  • black pepper
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
  • 600g of haddock fillet, pin-boned and cut into fingers
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
4
Preheat a deep-fryer to 180°C
  • sunflower oil, for deep-frying
5
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
  • sea salt
  • black pepper
6
Combine the shredded lettuce and grated gherkins with 2 tbsp of the mayonnaise and mix well, then share equally between the roll bases. Lay the hot fish fingers on the rolls and top with a dollop of mayonnaise. Close the lids and serve immediately with lemon wedges on the side
  • 2 gherkins, (large) grated
  • 1 iceberg lettuce, finely shredded
  • 4 sourdough rolls, or other large rolls, split in half
  • 1 lemon, cut into wedges

Ingredients

Metric

Imperial

Fish fingers

Pea and mint mayonnaise

To serve

  • 1 iceberg lettuce, finely shredded
  • 2 gherkins, large, grated
  • 4 sourdough rolls, or other large rolls, split in half
  • 1 lemon, cut into wedges
save recipe
recipe saved

Comments ()

Fish finger roll with pea and mint mayonnaise

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.