Fried fish with mushy peas and tartare sauce recipe
Fried fish in cornflake crumb with mushy peas and tartare sauce This takes fish fingers to another level by using cornflakes and a zesty garlic mayo! They are served with the traditional mushy peas and tartare sauce. Serve with oven chips. 2 handfuls cornflakes, crushed pinch black pepper 3 tbsp mayonnaise 1 large garlic clove, crushed1 lemon, zest and juice200g/7oz cod fillet, cut into fingers vegetable oil, for deep frying 2 handfuls cornflakes, crushed pinch black pepper 3 tbsp mayonnaise 1 large garlic clove, crushed 1 lemon, zest and juice 200g/7oz cod fillet, cut into fingers vegetable oil, for deep frying 200g tin mushy peas1 tbsp roughly chopped fresh mint50g/1¾oz unsalted butterdash white wine vinegar or malt vinegar 200g tin mushy peas 1 tbsp roughly chopped fresh mint 50g/1¾oz unsalted butter dash white wine vinegar or malt vinegar 150g/5½oz mayonnaise30g/1oz capers, roughly chopped1 gherkin, finely chopped1 tbsp roughly chopped fresh dill 1 tbsp roughly chopped fresh flatleaf parsleysqueeze lemon juice, to tastesalt and freshly ground black pepper 150g/5½oz mayonnaise 30g/1oz capers, roughly chopped 1 gherkin, finely chopped 1 tbsp roughly chopped fresh dill 1 tbsp roughly chopped fresh flatleaf parsley squeeze lemon juice, to taste salt and freshly ground black pepper Method Mix the cornflakes with the black pepper in a small bowl. Mix the mayonnaise with the garlic in a small bowl and add a squeeze of the lemon juice and the zest, to taste. Dip the fish in the garlic mayo and then in the cornflakes. Heat the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through, this should take 2-3 minutes (CAUTION: Hot oil can be very dangerous. Do not leave unattended). Transfer to drain on kitchen paper. To make the mushy peas, place the mushy peas in a saucepan, add the mint, butter and dash vinegar. Warm through until hot.To make the tartare sauce, place all of the ingredients in a bowl, season with salt and pepper and mix to combine.To serve, place the fish fingers and peas on warmed plates and spoon the tartare sauce alongside. Mix the cornflakes with the black pepper in a small bowl. Mix the mayonnaise with the garlic in a small bowl and add a squeeze of the lemon juice and the zest, to taste. Dip the fish in the garlic mayo and then in the cornflakes. Heat the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through, this should take 2-3 minutes (CAUTION: Hot oil can be very dangerous. Do not leave unattended). Transfer to drain on kitchen paper. Mix the cornflakes with the black pepper in a small bowl. Mix the mayonnaise with the garlic in a small bowl and add a squeeze of the lemon juice and the zest, to taste. Dip the fish in the garlic mayo and then in the cornflakes. Heat the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through, this should take 2-3 minutes (CAUTION: Hot oil can be very dangerous. Do not leave unattended). Transfer to drain on kitchen paper. To make the mushy peas, place the mushy peas in a saucepan, add the mint, butter and dash vinegar. Warm through until hot. To make the mushy peas, place the mushy peas in a saucepan, add the mint, butter and dash vinegar. Warm through until hot. To make the tartare sauce, place all of the ingredients in a bowl, season with salt and pepper and mix to combine. To make the tartare sauce, place all of the ingredients in a bowl, season with salt and pepper and mix to combine. To serve, place the fish fingers and peas on warmed plates and spoon the tartare sauce alongside. To serve, place the fish fingers and peas on warmed plates and spoon the tartare sauce alongside. Recipe tips If you don't want to use mayo on the fish, you can use a smooth mustard or egg white.