The Hairy Bikers make quick work of this posh fish and chips dish complete with homemade tartare sauce.
For the tartare sauce, whisk the mustard, vinegar and egg yolk together in a bowl until well combined.
Slowly pour in the oil in a thin stream, whisking the mixture continuously, until it forms a mayonnaise. If the mixture gets too thick or splits, add a little of the water and keep mixing.
Once all of the oil has been added, season with salt and freshly ground black pepper and add lemon juice, to taste. Stir in the rest of the tartare sauce ingredients. Chill until needed.
For the pea purée, blanch the peas in a pan of salted, boiling water, then drain well. Set aside to cool slightly, then transfer to a food processor and blitz with the other pea purée ingredients to form a rough paste. Season, to taste, with salt and freshly ground black pepper.
For the potatoes, boil the potatoes in a pan of salted water until tender (about 5-10 minutes), then drain well. Return the potatoes to the pan, add the butter and season well with salt and freshly ground black pepper. Crush lightly with a fork.
Meanwhile, for the fish, cut the lemon sole fillets into thin slices.
Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish goujons first in flour, dusting off any excess, then dip them in the egg, then rolls them in the breadcrumbs until coated.
Heat a little oil in a frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. Fry the fish goujons, in batches, for 2-3 minutes, or until golden-brown and cooked through. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining goujons.
To serve divide the fish goujons and pea purée between two plates. Spoon the potatoes alongside. Garnish the plates with a lemon wedge. Place the tartare sauce into dipping bowls and serve on the side.
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