sole goujons with minted mushy peas

serves 4

4 x 150g sole (ideally megrim) fillets, skinless
Sunflower oil for frying
Plain flour for dusting
1 large free range egg, beaten and mixed with a splash of milk
200g white breadcrumbs
Salt and ground white pepper
1 whole lemon, cut into quarters
Tartare sauce, to serve
For the minted mushy peas
500g peas
50g unsalted butter
1 small onion, finely chopped
100ml vegetable stock
½ small bunch fresh mint

For the minted mushy peas, heat half the butter in a saucepan and gently cook the onion until soft, but not coloured. Add the peas, vegetable stock (a good quality cube is fine) and mint leaves and simmer for 10 min. Transfer into a food processor and roughly blend, then season to taste. If making this in advance, reheat the peas and stir in the remaining butter just before serving.

For the fish, heat the oil in a heavy-bottomed saucepan to 160C. Season and lightly flour the fish, dip into the egg-and-milk mix, then the breadcrumbs and fry in the hot oil until golden brown. Remove with tongs and place on kitchen paper to soak up excess oil.

Serve with the reheated mushy peas, tartare sauce and lemon wedges.