Fish Finger Sarnie

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preheat the oven to 220°C.
wash the spuds clean and cut into 6-8 equal sized wedges, leaving the skin on.
toss them in a bowl with plenty of salt and pepper and a shot of oil before laying them out on a baking tray and roasting in the hot oven for 40 minutes, turning over half way through.
skin the fish, remove any bones and cut into finger-sized pieces.
place the flour onto a plate and season well with salt and pepper.
crack the egg into a bowl and beat.
whizz the bread up in a food processor to make fine breadcrumbs and tip onto a plate.
roll the cod fingers through the flour, then dunk into the egg and transfer to the crumbs to coat.
place the peas into a small pan of rapidly boiling salted water and cook for 3 minutes until tender.
drain the peas and pop into a food blender with a knob of butter, squeeze of lemon juice and a good crack of black pepper.
pulse the peas to create a rustic, mushy purée. Don’t blitz too much.

makes 2

• 2 large baking potatoes
• 1 cod fillet (300g)
• handful of plain flour
• 1 egg
• couple of slices of stale bread
• small cup of oil
• 200g of frozen peas, thawed
• knob of butter
• tsp of capers
• few sprigs of fresh chives
• 2 gherkins
• 2 dollops of mayonnaise
• ½ a lemon
• 2 soft seeded baps
• crisp lettuce leaves
• 1 fresh tomato

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Fish Finger Sarnie