Servings: 2

For the fried fish in crumb For the fried fish in crumb
2 handfuls crushed crackers or pork scratchings 2 handfuls crushed crackers or pork scratchings
pinch black pepper pinch black pepper
1 lemon, zest and juice 1 lemon, zest and juice
3 tbsp mayonnaise 3 tbsp mayonnaise
1 large garlic clove, crushed 1 large garlic clove, crushed
200g/7oz cod fillet, cut into fingers (or any other fish that you fancy) 200g/7oz cod fillet, cut into fingers (or any other fish that you fancy)
vegetable oil, for shallow frying vegetable oil, for shallow frying
 
For the mushy peas For the mushy peas
200g tin mushy peas 200g tin mushy peas
1 tbsp roughly chopped fresh mint 1 tbsp roughly chopped fresh mint
50g/1¾oz unsalted butter 50g/1¾oz unsalted butter
 
For the tartare sauce For the tartare sauce
150g/5½oz mayonnaise 150g/5½oz mayonnaise
30g/1oz capers, roughly chopped 30g/1oz capers, roughly chopped
1 gherkin, finely chopped 1 gherkin, finely chopped
1 tbsp roughly chopped fresh dill 1 tbsp roughly chopped fresh dill
1 tbsp roughly chopped fresh flatleaf parsley 1 tbsp roughly chopped fresh flatleaf parsley
squeeze lemon juice, to taste squeeze lemon juice, to taste
salt and freshly ground black pepper salt and freshly ground black pepper

Mix the crushed crackers/pork scratchings with the black pepper and lemon zest in a small bowl. Mix the mayonnaise with the garlic in a small bowl and add a squeeze of the lemon juice, or to taste. Dip the fish in the garlic mayo and then in the crackers. Heat a shallow layer of the oil in a deep saucepan and fry the fish fingers until golden-brown and cooked through. Transfer to drain on kitchen paper.
To make the mushy peas, place the mushy peas in a saucepan, add the mint and butter and warm through until hot.
To make the tartare sauce, place all of the ingredients in a bowl, season with salt and pepper and mix to combine.
To serve, place the fish fingers and peas on warmed plates and spoon the tartare sauce alongside.