Method
1. Prepare the fish goujons:Toss the fish strips in flour, then dip into the beaten egg, and coat in panko breadcrumbs.
Pan-fry in a little sunflower oil over medium heat until golden and cooked through, or air fry for a lighter option.
2. Make the minted peas:
Place the peas in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
Add the butter and mint, and lightly crush with a fork.
3. Mix the tartare sauce:
Combine all tartare sauce ingredients in a small bowl. Mix well and season with salt and freshly ground black pepper to taste.
4. Assemble the sandwich:
Toast the brioche buns lightly on the inside.
Spread the base with the crushed minted peas, add the hot goujons, spoon over the tartare sauce, top with shredded salad, and finish with the bun lid.
Ingredients
• 200g fresh white fish (haddock, cod or whiting), sliced into goujon strips
• 1 tbsp plain flour
• 1 egg, beaten
• 3 tbsp panko breadcrumbs
For the minted peas:
• 50g frozen peas
• 3 fresh mint leaves
• 10g butter
For the tartare sauce:
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 Opies Mini Gherkins, finely chopped
• 1 tbsp Opies Capers, chopped
• 3 green pitted olives, chopped
• 1 small shallot, finely chopped
• 1 tbsp chopped fresh herbs (parsley, dill or chives)
To serve:
• 2 lightly toasted brioche buns
• A handful of shredded green salad
