Hake fish finger sarnie

Method Print recipe

1. Cut the hake into evenly sized fingers. Leave the skin on if you wish.
2. Dust with flour, beaten egg and panko crumb. Keep these chilled until required.
3. Melt 30g of butter in a pan and add in the peas, salt and fresh cracked black pepper. Cook for 5-6 minutes and then blend. Add chopped mint to finish.
4. Fry the Hake fish fingers at 170c until fully cooked, and allow to rest.
5. Butter the bread and spread with the pea mix, then top with the hake fingers. Add a squeeze of lemon, a dollop of tartare sauce and some fresh watercress.
6. Serve it up with wedges of lemon and a portion of chips if you wish.