Crisp-Crusted Fish Burger with Minty Pea Smash

Method

1. Preheat the oven to 220 °C for 10 min and line a baking tray with baking paper.

   oven

2. Put the crisps in a zip bag and bash with a rolling pin until the size of rice grains, then mix with the panko. Pat the fish dry, season with salt and pepper, and coat in flour, then beaten egg, then the crisp crumbs, pressing them on firmly.

   Add in this stepReady-salted crisps (salt and vinegar if you can find them) 50 gPanko breadcrumbs 30 gCod or pollock fillets (150 g each, trimmed to fit the bun) 2Plain flour 1½ tbspEggs 1Salt and pepper to taste

3. Lay the fish on the tray, drizzle evenly with the oil and bake in the oven for 12 min (1 tray(s)). It is done when the crust is golden and the thickest part flakes easily when pressed with a fork.

   Add in this stepVegetable oil 1½ tbsp

   oven

4. While the fish bakes, boil water in a 16 cm pan and cook the peas over high heat for 3 min, then drain. Add the butter, chopped mint, a squeeze of lemon and salt, and roughly crush with a fork.

   Add in this stepFrozen peas 120 gButter 10 gMint leaves 6Lemon (juice and zest) ¼Salt and pepper to taste

   high heat

5. Mix the mayonnaise with the capers and lemon zest. Split the buns and toast the cut sides in a dry pan over medium heat until golden. Toast 2 buns per pan in 1 batch(es), 1 min 30 sec in total.

   Add in this stepMayonnaise 3 tbspChopped capers (or chopped gherkins) 2 tspLemon (juice and zest) ¼Brioche burger buns 2

   medium heat

6. Spread tartare on the bottom bun, then add lettuce, fish and pea smash. Shake over a few drops of malt vinegar, add the top bun and serve straight away with the leftover crisps.

   Add in this stepRomaine lettuce leaves 2Malt vinegar (for sprinkling) to taste