Fish finger roll with pea and mint mayonnaise

Ingredients

Fish & Shellfish

  • 600g of haddock fillet, pin-boned and cut into fingers

Store Cupboard

  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sea salt
  • black pepper
  • 2 egg yolks
  • 1 tsp English mustard
  • sea salt
  • black pepper

Oils & Vinegars

  • sunflower oil, for deep-frying
  • 5 tsp malt vinegar
  • 300g of sunflower oil

Fruit & Vegetables

  • 100g of peas, fresh or frozen
  • 2 gherkins, large, grated
  • 1 lemon, cut into wedges

Salad & Fresh Herbs

  • 2 tbsp of fresh mint, chopped
  • 1 iceberg lettuce, finely shredded

Bakery

  • 4 sourdough rolls, or other large rolls, split in half