Fish Finger Butty

A throw back meal from my youth and great comfort food.  Here I have done it with home made mushy peas and some fresh rocket.

"Posh fish finger butty"

What you'll need: 

Serves 1

                                           

- 4-5 Fish fingers/Sticks

- 1 Soft bread roll

- Salted butter for spreading

- Tomato ketchup (Try to track down Tiptree Tomato Ketchup, in my opinion, it's the best)

- 75g Frozen peas

- 1 Small potato, peeled and quartered

- Dash of milk

- Knob of butter for peas

- Small handful of mint, finely chopped

- Handful of rocket

- 1/2 a lemon or dash of malt vinegar

- Salt and pepper

How it's done:

Cook fish fingers/sticks to packet instructions from frozen, usually grilled on each side until crispy and golden.

Cook the peas in a pan of boiling salted water for a few minutes until soft (or cook to packet instructions).  Remove with a slotted spoon retaining the water and whizz up in a food processor or use a potato masher.  

Using the retained water from the peas, cook the potato until until soft. Once cooked, drain and mash with hot milk, butter and season with salt and pepper.  Combine with pureed peas, chopped mint and a squeeze of lemon or vinegar if using.  (I love my mushy peas to be really vinegary).

Generously butter the bread roll.

To assemble:  

Spread a good layer of the mushy peas on the bottom.  Top with a handful of clean rocket and add a spritz of lemon.  Put the fish fingers on top, then add a good squeeze of ketchup.  Place on the top part of the roll and give it a good press down.  

And enjoy!

Easy, peasy, lemon, squeezy!

Tweet