Sole goujons with pea and mint mushy peas

Jason Atherton injects a little soul into his upmarket version of the British classic: fish fingers and mushy peas
By Jason Atherton
Sole goujons with pea and mint mushy peas
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the mushy peas

  • a few sprigs mint leaves
  • 350 g frozen peas
  • 1 tbsp chardonnay vinegar, or good-quality white wine vinegar

For the sole goujons

  • 3-4 heaped tbsp plain flour
  • 1 large egg, beaten
  • 60 g Japanese panko breadcrumbs
  • 600-700 g sole fillets, skin and pinbones removed, sliced into 2cm thick strips
  • groundnut oil, for deep-frying

To serve

  • 1 large handfuls pea shoots
  • 1 handfuls micro leaves
  • tartare sauce

Method

1. For the peas: place the mint leaves in a pan of salted water and bring to the boil. Tip in the frozen peas and cook for 2-3 minutes, or until tender.

2. Drain the peas and mint, transfer to a blender or food processor and add the white wine vinegar. Pulse to a rough purée, adding a little boiling water as necessary to obtain the desired consistency. Season well with the salt and pepper to taste, and keep warm.

3. For the sole goujons: tip the flour into a shallow bowl and season with salt and freshly ground black pepper. Put the egg into another bowl and scatter the breadcrumbs onto a plate. Toss the fish strips into the flour to dust evenly all over, then dip into the beaten egg and roll in the breadcrumbs to coat.

4. Heat a 2cm depth of groundnut oil in a large deep-sided frying pan until hot (a piece of bread should sizzle immediately when dropped into the oil). Deep-fry the fish fingers, in batches, for 1-2 minutes on each side until golden-brown and crisp. Remove and drain on kitchen paper, then sprinkle with a little more salt.

5. Divide the goujons and mushy peas among warm serving plates. Garnish the peas with a few pea shoots and micro leaves. Serve with a heaped spoonful of tartare sauce on the side.

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