Fish finger roll, pea and mint mayonnaise

Fish finger roll, pea and mint mayonnaise

By
From
Everyday Seafood
Serves
4 as a snack

Believe it or not, this is where it all started for me, with those bright orange crumbed fish bricks from the magic cold place! I’d like to tell you that my love of fish started with bouillabaisse in Provence, or whole turbot cooked over coals in San Sebastian, but no, it was the humble fish finger. Now, of course, I make my own. Eaten burger-style, with lettuce, gherkins and a pea and mint mayonnaise, they are surprisingly good. For a buffet or kids’ party, buy smaller rolls and cut smaller fish fingers.

Ingredients

Quantity Ingredient
600g haddock fillet, skinned, pin-boned and cut into fingers
100g plain flour, for coating
2 medium eggs, beaten
100g breadcrumbs
sunflower oil, for deep-frying
sea salt
freshly ground black pepper

For the pea and mint mayonnaise

Quantity Ingredient
2 egg yolks
100g fresh or frozen peas
1 teaspoon english mustard
5 teaspoons malt vinegar
2 tablespoons chopped mint
300ml sunflower oil

To serve

Quantity Ingredient
1 iceberg lettuce, finely shredded
2 large gherkins, grated
4 good quality focaccia or other large rolls, split in half
1 lemon, cut into wedges

Method

  1. First make the mayonnaise. Put the egg yolks, peas, mustard, vinegar and half of the mint into a blender or small food processor and blend for 30 seconds. Then, with the motor running, add the oil in a slow, steady stream through the funnel until it is fully emulsified. Stop the machine and add the remaining mint and some salt and pepper, then blend for 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.
  2. 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. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  3. Combine the shredded lettuce and grated gherkins with 2 tbsp of the mayonnaise and mix well, then share equally between the roll bases.
  4. Now fry your 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.
  5. Lay the hot fish fingers on the rolls and top with a dollop of mayonnaise. Close the lids and serve immediately, with lemon wedges.
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