This delicious recipe by Chef Colin Fassnidge is best served with Matilda Bay Minimum Chips.
Wash the capers under cold running water to remove excess salt.
Roughly chop capers and cornichons.
Remove the zest from a lemon with a microplane before juicing.
Roughly chop the parsley.
Put mayonnaise in a mixing bowl and add the capers, cornichons, lemon juice and zest to desired acidity and the parsley.
Soak the blue boiling peas overnight in water to soften. Drain off water before cooking.
Put soaked peas in a pot of water and bring to boil cook until nice a soft.
Finely slice onion and chop garlic.
Add a splash of canola oil, sweat off onion and garlic in a saucepan, add stock and bring to the boil.
Throw in the frozen peas and bring to the boil once more.
Remove from heat, blend peas with a little stock and a few leaves of spinach until smooth.
Fold the boiled blue peas through the puree and season with salt and pepper and a splash of sherry vinegar.
Reheat in a sauce pan over medium heat.
Cut fish into finger sized batons, zest lemon over fish to lightly marinate.
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.
Firstly coat the fingers in seasoned flour and shake off the excess.
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.
Heat fryer or pot of oil to 180degress fry fingers till golden brown and just cooked on the inside to avoid the fish becoming dry.
Cooking time: 1 hour