Reinvent a childhood favourite and have a little fun in the process with this #HLTrend.
for the fish fingers
1 cup cornflakes
1 cup panko crumbs
¼ cup sesame seeds
600g salmon, cut into 12x 50g portions
1 cup flour
1 egg, lightly beaten
3 cups sunflower oil
micro herbs, such as pea shoots, to serve
lime slices, to serve
for the mushy peas
3 cups peas
20 edamame pods
lemon juice, to taste
To prepare the fish fingers, blitz the cornflakes in a food processor until the crumbs are the same size as the panko crumbs. Mix all the crumbs with the sesame seeds.
Dip the salmon fingers into the flour, then the egg and then the crumbs, tossing well to coat.
Heat the oil in a small pan or pot over a medium heat. Shallow fry the fish fingers until they are crisp and golden brown.
To prepare the mushy peas, boil the peas and edamame pods separately in salted water. Drain and set the peas aside. Pop the edamame beans from the pods and add them to the peas. While the peas and beans are still hot, blend them with the butter and season to taste with lemon juice. Serve the mushy peas immediately with the salmon fish fingers. Garnish with micro herbs and a lime slice. SERVES 4–6