Ingredients

• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 25g/1oz butter
• salt and freshly ground black pepper
• 2 free-range egg yolks
• 1 tsp English mustard
• 300ml/10½fl oz rapeseed oil
• 2 lemons
• zest and juice
• 200g/7oz plain flour
• 15g/½oz fresh yeast
• pinch caster sugar
• pinch salt
• 1 tbsp cider vinegar
• 200ml/7fl oz beer
• dripping or vegetable oil
• for deep frying
• 1kg/2lb 4oz pollock fillets
• skin on
• pin bones removed
• cut into 5cm/2in fishfingers
• sea salt
• to taste
• 1 long baguette
• cut in half lengthways
• 50g/1¾oz butter
• softened

Directions

• For the mushy peas
• measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours
• or preferably overnight.
• Drain the soaked peas and rinse them under cold water.
• Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours
• covered
• stirring from time to time
• or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours
• continue cooking
• uncovered
• to dry out a little.
• Beat in the butter and season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the lemon mayonnaise
• blend the eggs and mustard in a food processor until pale and creamy. With the motor still running
• gradually add the oil in a thin stream
• until the mixture thickens to a smooth
• thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season
• to taste
• with salt and freshly ground black pepper. Chill in the fridge until needed.
• For the battered pollock
• mix the flour
• yeast
• sugar
• salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick
• smooth batter.
• Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.
• Heat the dripping or vegetable oil in a deep-fat fryer to 190C
• or heat the oil in a deep
• heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches
• and fry for 4-6 minutes
• or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season
• to taste
• with salt.
• When all of the fish has been cooked
• drizzle the remaining batter into the hot oil and fry until crisp and golden-brown.
• To serve
• butter the baguette halves
• then spread them with the mushy peas. Fill the baguette with the pieces of pollock
• then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves.