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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

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