Ingredients
- For the fish fingers
-
vegetable oil, for deep frying - 2 free-range
eggs, separated - 150g/5oz
plain flour - salt and freshly ground
black pepper - 250ml/9fl oz British
beer - 1
monkfish fillet, membrane removed, cut into four strips - 250g/9oz
cod fillet, skin removed, cut into four strips - 250g/9oz
halibut fillet, skin removed, cut into four strips
- For the pea purée
-
- 25g/1oz
butter - 2 large
shallots, finely chopped - 450g/1lb frozen
peas, defrosted - 125ml/4½fl oz
double cream - 4 tbsp chopped fresh
mint leaves - salt and freshly ground
black pepper - ½
lemon, juice only
- 25g/1oz
- For the parsley oil
-
- 10g/½oz fresh flatleaf
parsley leaves - 75ml/3fl oz extra virgin
olive oil - handful
pea shoots, to serve
- 10g/½oz fresh flatleaf
Preparation method
-
For the fish fingers, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it, or preheat a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Place the egg yolks, flour, salt and freshly ground black pepper into a bowl and whisk together.
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Pour in the beer and whisk to make a smooth batter.
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Place the egg whites into a separate bowl and whisk until stiff peaks form when the whisk is removed.
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Dip each piece of fish into the batter to coat thoroughly, shaking off any excess.
-
Carefully place the fish into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
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Once all the fish is cooked, drop several pieces at a time back into the oil for 30-45 seconds – this helps to make them really crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
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Meanwhile, for the pea purée, heat the butter in a pan and gently fry the shallots for 1-2 minutes.
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Add the peas and warm through gently, then add the cream and mint leaves and cook for a further minute.
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Transfer the mixture to a food processor and blend to a purée. Season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
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For the parsley oil, place the parsley and olive oil into a small food processor and blend to a purée. Pour the mixture into a sieve lined with muslin or a clean kitchen cloth and leave to drip into a bowl.
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To serve, spoon the pea purée onto four serving plates and top with some pea shoots. Place three fish fingers onto each plate and drizzle over the parsley oil.