Homemade fish fingers

For the tartare sauce: 

• 200ml mayonnaise 
• 3 tbsp capers, drained and chopped 
• 3 tbsp gherkins, drained and chopped 
• 1 small shallot, finely chopped 
• Small handful each of dill and tarragon, finely chopped 
• Squeeze of lemon juice 
• Salt and pepper to taste 

For the fish: 

• 100g plain flour 
• 1 egg, beaten 
• 100g breadcrumbs (Jack uses panko) 
• Zest of ½ lemon 
• 1 teaspoon dried oregano 
• 1 teaspoon smoked paprika 
• Salt and pepper 
• 200g skinless white fish fillets, like cod, cut into 6 strips 
• 4 tablespoons extra virgin olive oil 
• 2 lemon wedges 

For the peas: 

• 1 tablespoon extra virgin olive oil  
• 1 small shallot, finely diced 
• 2 cloves garlic, minced 
• 200g frozen peas 
• 2 tablespoons unsalted butter 
• Handful mint leaves  
• Juice and zest of ½ a lemon 

• 1 saucepan 
• 2 frying pans 
• 3 shallow bowls 
• Whisk / fork 
• Masher 
• Spatula  
• Knife  

1. For the tartare sauce, mix all the ingredients together in a small bowl. Season to taste. Wrap with cling film and keep in the fridge to infuse while you make everything else. 
   
   
2. For the peas, blanch the peas for 2 minutes in boiling water. Drain. Meanwhile, heat the oil in a large frying pan. Add the shallots and garlic and fry until fragrant and soft, 2-3 minutes. Add the peas to the heat and mix to combine. Add butter, mint and lemon and stir. Take the pan off the heat and roughly mash the peas with a potato masher (or the back of a fork if you don’t have one). Season to taste. 
   
   
3. To make the fish, set up a breading assembly line. From left to right, in shallow bowls or plates, lay out the flour, egg and breadcrumbs. Add the lemon zest, oregano, paprika, salt and pepper to the breadcrumbs and mix combine. Dip each fish finger in flour, then egg, then breadcrumbs. Lay on a baking sheet and repeat with each piece of fish until they are all breaded. 
   
   
4. In a large saucepan, heat the oil over medium-high heat. Add the fish fingers and shallow fry on each side until golden brown, about 2-3 minutes per side. Remove from the pan and drain on a paper towel.
    
5. Divide the fish fingers, peas and tartare sauce between two plates. Serve with a lemon wedge.