Fish Goujons with Pea Purée and Potato Wedges

Our method

1. Preheat the oven to 220°C/425°F/Gas Mark 7
2. Oil in a large roasting tin.
3. Put potatoes in a dish and season with sea salt and black pepper. Roast potatoes in the preheated oven for 25 – 30 minutes, checking regularly and stirring to ensure that the potatoes do not stick.
4. For the pea purée, Refer to pack cooking instructions to cook the peas. Melt the butter in a saucepan, add the onion, cover and cook over a gentle heat for 10 minutes until softened and translucent. Stir in the peas, coat with the buttery juices, then add the stock and bring to the boil.
5. Simmer for 5 minutes then add the cream, caster sugar and nutmeg and season well with sea salt and black pepper.
6. Purée with a hand blender and keep warm.
7. Heat the oil in a large, deep saucepan, until a crust of bread will brown in 40 seconds. Cut the fish into finger sized goujons. Season the flour with sea salt and black pepper, place the beaten eggs in a shallow bowl and the breadcrumbs in another. Dip the fish goujons first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated. Fry the fish goujons in the hot oil, in batches so that the temperature of the oil is not lowered, until golden brown, about 2 – 3 minutes. Drain well on kitchen paper to remove any excess oil, before serving with the pea purée and potato wedges.