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For the tartare sauce
- Slice the potato as thinly as possible and cut into matchsticks. Cover with cold water and set aside.
- 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.
- Whisk all of the ingredients for the tartare sauce in a bowl until combined.
- 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.
- Dip each portion of fish in the flour, then the egg and finally the breadcrumbs until coated. Repeat with the remaining fish.
- Remove the matchstick fries from the water and transfer to a clean, dry tea towel to gently pat dry.
- 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.
- Fry the matchstick fries for 3-4 minutes until golden brown and crispy. Remove and drain on some kitchen paper. Season with salt.
- 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.
- 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
Per serving: 881k cals, 27.9g fat (7.2g saturated), 91.9g carbs (7.7g sugars), 52.2g protein, 8g fibre, 0.879g sodium
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