Fish Finger Roll
This makes for a very tasty, and filling lunch
Makes enough for: 1 person
Ingredients
For the watercress mayonnaise
- 2 g watercress, roughly chopped
- 30 mls mayonnaise
For the fish fingers
- 15 mls flour
- Salt and freshly ground black pepper to season
- 1 egg
- 25 g breadcrumbs
- 100 g firm white skinless fish fillets, cut in half
- 30 mls canola oil
- 1 round bread roll, cut in half
For the crushed peas
- 35 g frozen peas
- 5 g butter
- 5 mls lemon juice
- 1 g mint leaves, finely chopped
Method
For the watercress mayonnaise
- Place the watercress and mayonnaise into a bowl, stir to combine and set aside
For the fish fingers
- Place the flour onto a plate and season generously
- Break the egg into a bowl and whisk until completely slack
- Pour the breadcrumbs into a bowl
- Coat the fish fingers in the flour, and shake off the excess
- Dip into the egg to coat and then cover with the breadcrumbs, pressing them gently to coat completely
- Heat the oil in a frying pan over a medium temperature and cook the fish fingers for 3 minutes per side
- Set aside to drain on some kitchen roll
For the crushed peas
- Place the peas into a microwave safe bowl and microwave for one minute
- Melt the butter in the same pan you cooked the fish in
- Add the peas and lemon juice and crush with a fork
- Season to taste and then add the mint, stirring it through the peas
Putting it all together
- Place the roll, cut side up, under a grill and lightly toast
- Remove from the oven and place the peas on the bottom half of the roll
- Top with the fish fingers, the mayonnaise and the top half of the roll
- Eat straight away!