Fish Fingers with Tartare, Mushy Peas & Matilda Bay Minimum Chips


THE BEST EVER fish fingers, served with mushy peas and Minimum Chips.  NOT as in ‘minimum chips’ you buy at the fish n’chip shop – but a very tasty beer, from Matilda Bay brewery.

 

Tartare sauce 

Ingredients 

  • 250gms of mayonnaise
  • 50gms of baby salted capers
  • 50gms of cornichons
  • 1 lemon juiced and zested
  • bunch of flat leaf parsley
  • Salt and pepper

Method 

  1. Wash the capers under cold running water to remove excess salt.
  2. Roughly chop capers and cornichons.
  3. Remove the zest from a lemon with a microplane before juicing.
  4. Roughly chop the parsley.
  5. Put mayonnaise in a mixing bowl and add the capers, cornichons, lemon juice and zest to desired acidity and the parsley.

Mushy Peas 

Ingredients 

  • 250 gms of blue boiling peas
  • 1 onion
  • 1 clove of garlic
  • 500gms of frozen peas
  • . bunch of spinach
  • 1 litre of chicken or vegetable stock
  • Salt and pepper
  • 1 splash of sherry vinegar

Method 

  1. Soak the blue boiling peas overnight in water to soften. Drain off water before cooking.
  2. Put soaked peas in a pot of water and bring to boil cook until nice a soft.
  3. Finely slice onion and chop garlic.
  4. Add a splash of canola oil, sweat off onion and garlic in a saucepan, add stock and bring to the boil.
  5. Throw in the frozen peas and bring to the boil once more.
  6. Remove from heat, blend peas with a little stock and a few leaves of spinach until smooth.
  7. Fold the boiled blue peas through the puree and season with salt and pepper and a splash of sherry vinegar.
  8. Reheat in a sauce pan over medium heat.

Fish Fingers 

Ingredients (1 serve) 

  • 300gm of firm white fish (e.g. Flathead or Ling)
  • 1 lemon zested
  • 100gms plain flour
  • 3 eggs
  • 150mls milk
  • 300gms fine bread crumbs
  • Salt and pepper

Method (Cooking time: 1 hour) 

  1. Cut fish into finger sized batons, zest lemon over fish to lightly marinate.
  2. In three separate bowls – put flour salt and pepper in one, whisk eggs and milk in another, and put bread crumbs in the third one.
  3. Firstly coat the fingers in seasoned flour and shake off the excess.
  4. Dip the fingers in the egg wash then toss in the bread crumbs. Repeat the egg wash and breadcrumb stage again for a double crumb fish finger.
  5. Heat fryer or pot of oil to 180 degress fry fingers till golden brown and just cooked on the inside to avoid the fish becoming dry.

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