Fried fish in cornflake crumb with mushy peas and tartare sauce
For the fried fish in cornflake crumb
- 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
For the mushy peas
- 200g tin mushy peas
- 1 tbsp roughly chopped fresh mint
- 50g/1¾oz unsalted butter
- dash white wine vinegar or malt vinegar
For the tartare sauce
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.
If you don't want to use mayo on the fish, you can use a smooth mustard or egg white.