Nathan Outlaw's Fish Finger Roll with Pea and Mint Mayonnaise

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“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. ”

— Nathan Outlaw

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.

Serves four as a snack

Ingredients

• 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 and freshly ground

• black pepper

For the pea and mint mayonnaise

• 2 egg yolks

• 100g fresh or frozen peas

• 1 tsp English mustard

• 5 tsp malt vinegar

• 2 tbsp chopped mint

• 300ml sunflower oil

To serve

• 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.

2. 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.

3. 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.

4. Place the breaded fish on a plate. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180 degrees C.

5. Combine the shredded lettuce and grated gherkins with 2 tbsp of the mayonnaise and mix well, then share equally between the roll bases.

6. 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.

7. Lay the hot fish fingers on the rolls and top with a dollop of mayonnaise.

8. Close the lids and serve immediately, with lemon wedges.