🔥 Burger Fish Finger 🍔 | Easy | Tasty | Simple | Recipe

This quick, simple and easy recipe is perfect for a BBQ, lunch or dinner.
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You will find all the most necessary appliances for cooking delicious food.

Ingredients
Tartare Sauce:
6 tablespoons mayonnaise
8 cornichons, drained and roughly diced
1 heaped tablespoon capers, drained and roughly chopped
1 dchalion shallot, finely chopped
Juice of ½ a lemon
1 tablespoon parsley, chopped
½ tablespoon dill, chopped
Salt and pepper to taste
Fish:
600g cod loin, skinned
2 medium sized eggs
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon mustard powder (optional)
2 heaped tablespoons plain flour
100g fresh breadcrumbs
¼ teaspoon salt
¼ teaspoon pepper
Vegetable oil
Mushy Peas:
30g butter
2 echalion shallots, finely chopped
200-225g frozen peas
Juice of ½ a lemon
35ml water (room temperature)
Salt and pepper to taste
To Serve:
5 Brioche/burger buns
Pea shoots/watercress leaves
Chunky chips
Lemon wedge
Steps
Tartar Sauce:
Mix all ingredients together in a bowl and refrigerate until ready to serve.
Fish:
Cut fish lengthwise into 3cm wide "fingers" and place on a tray lined with paper towels.
In a deep dish, mix breadcrumbs with salt and pepper, set aside. In another shallow bowl, beat the eggs and mayonnaise with a fork. Season with salt, pepper, and mustard powder, then gently knead the dough until it forms a smooth paste.
Dip each fish stick in the batter then coat with breadcrumbs and place on a parchment-lined baking tray and refrigerate for 10 minutes while the peas are prepared.
Puree the peas:
Melt butter in a small saucepan and gently sauté onion for 5 minutes or until translucent. Add peas, lime juice and water. Bring to a boil, then simmer for 1-2 minutes until the beans are just cooked through and still beautifully green. Use a hand blender to gently mix to get a smooth, lump-free dough. Check seasoning and set aside.
To serve:
Heat about 1 cm of oil in a pan. When ready, fry small batches of fish for 1 minute on each side until golden brown. Dry on paper towels.
To assemble the fish stick sandwiches, lightly toast the insides of the buns. Spread the base layer with a pea puree, followed by a few small pea shoots. Place 2 fish sticks and a spoonful of tartar sauce on top and cover.
Served with large fries and lemon.

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