Battered pollock baguettes with mushy peas and lemon mayonnaise Archive

Name: Battered pollock baguettes with mushy peas and lemon mayonnaise Archive
Ingredients: 225g/8oz dried marrowfat peas; 1 tsp bicarbonate of soda; 25g/1oz butter; salt and freshly ground black pepper; 2 free-range egg yolks; 1 tsp English mustard; 300ml/10Â½fl oz rapeseed oil; 2 lemons, zest and juice; 200g/7oz plain flour; 15g/Â½oz fresh yeast; pinch caster sugar; pinch salt; 1 tbsp cider vinegar; 200ml/7fl oz beer; dripping or vegetable oil, for deep frying; 1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers; sea salt, to taste; 1 long baguette, cut in half lengthways; 50g/1Â¾oz butter, softened

beebrecipes.co.uk

James Martin makes the ultimate fish finger sandwich, topped with old-school mushy peas and scraps.

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Ingredients

225g/8oz dried marrowfat peas
1 tsp bicarbonate of soda
25g/1oz butter
salt and freshly ground black pepper
2 free-range egg yolks
1 tsp English mustard
300ml/10Â½fl oz rapeseed oil
2 lemons, zest and juice
200g/7oz plain flour
15g/Â½oz fresh yeast
pinch caster sugar
pinch salt
1 tbsp cider vinegar
200ml/7fl oz beer
dripping or vegetable oil, for deep frying
1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers
sea salt, to taste
1 long baguette, cut in half lengthways
50g/1Â¾oz butter, softened