Fish finger roll with pea and mint mayonnaise

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

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

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

Preheat a deep-fryer 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

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