Fish Finger Sandwich Recipe - Great British Chefs

Ingredients

• 600g of haddock fillet, pin-boned and cut into fingers
• 100g of plain flour, for coating
• 2 medium free-range eggs, beaten
• 100g of breadcrumbs
• sunflower oil, for deep-frying
• sea salt
• black pepper
• 2 egg yolks
• 100g of peas, fresh or frozen
• 1 tsp English mustard
• 5 tsp malt vinegar
• 2 tbsp of fresh mint, chopped
• 300g of sunflower oil
• 1 iceberg lettuce, finely shredded
• 2 gherkins, large, grated
• 4 sourdough rolls, or other large rolls, split in half
• 1 lemon, cut into wedges