Serves 4
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For the tartare sauce

  1. Slice the potato as thinly as possible and cut into matchsticks. Cover with cold water and set aside.  
  2. Bring a saucepan of water to the boil and cook the frozen peas for two minutes. Strain and transfer to a food processor. Add the butter and season with salt and pepper. If you like mint, add a few leaves. Blitz until it is roughly chopped (you don’t want it totally smooth but also don’t want whole peas). Alternatively, you could mash this up well with a fork. 
  3. Whisk all of the ingredients for the tartare sauce in a bowl until combined.  
  4. Add the flour to one bowl and season with salt and pepper. Add the beaten eggs to a second bowl and the breadcrumbs to a third.  
  5. Dip each portion of fish in the flour, then the egg and finally the breadcrumbs until coated. Repeat with the remaining fish.  
  6. Remove the matchstick fries from the water and transfer to a clean, dry tea towel to gently pat dry. 
  7. Heat the oil in a deep-fat fryer to 190˚C, or add enough to a large saucepan so that it comes 10cm up the sides of the pan.  
  8. Fry the matchstick fries for 3-4 minutes until golden brown and crispy. Remove and drain on some kitchen paper. Season with salt. 
  9. Add the breaded fish to the oil and cook for 5-10 minutes depending on the size of the fish. When it is done, remove from the oil and allow to drain on kitchen paper. Season the fish with salt.  
  10. Slice the buns and spread the bottom half with tartare sauce, top with lettuce, the freshly cooked fish, extra tartare sauce and a big handful of the matchstick flies. Spread the top half of the bun with pea purée and sandwich it all together to enjoy right away  

Nutrition Facts

Per serving: 881k cals, 27.9g fat (7.2g saturated), 91.9g carbs (7.7g sugars), 52.2g protein, 8g fibre, 0.879g sodium