Ingredients

• vegetable oil
• for deep frying
• 2 free-range eggs
• separated
• 150g/5oz plain flour
• salt and freshly ground black pepper
• 250ml/9fl oz British beer
• 1 monkfish fillet
• membrane removed
• cut into four strips
• 250g/9oz cod fillet
• skin removed
• cut into four strips
• 250g/9oz halibut fillet
• skin removed
• cut into four strips
• 25g/1oz butter
• 2 large shallots
• finely chopped
• 450g/1lb frozen peas
• defrosted
• 125ml/4½fl oz double cream
• 4 tbsp chopped fresh mint leaves
• salt and freshly ground black pepper
• ½ lemon
• juice only
• 10g/½oz fresh flatleaf parsley leaves
• 75ml/3fl oz extra virgin olive oil
• handful pea shoots
• to serve

Directions

• For the fish fingers
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it
• or preheat a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the egg yolks
• flour
• salt and freshly ground black pepper into a bowl and whisk together.
• Pour in the beer and whisk to make a smooth batter.
• Place the egg whites into a separate bowl and whisk until stiff peaks form when the whisk is removed.
• Beat half the whisked egg whites into the batter
• then gently fold in the remaining half.
• Dip each piece of fish into the batter to coat thoroughly
• shaking off any excess.
• Carefully place the fish into the hot oil in batches and deep fry for 3-4 minutes
• or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• Once all the fish is cooked
• drop several pieces at a time back into the oil for 30-45 seconds - this helps to make them really crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
• Meanwhile
• for the pea purée
• heat the butter in a pan and gently fry the shallots for 1-2 minutes.
• Add the peas and warm through gently
• then add the cream and mint leaves and cook for a further minute.
• Transfer the mixture to a food processor and blend to a purée. Season
• to taste
• with salt and freshly ground black pepper and add a squeeze of lemon juice.
• For the parsley oil
• place the parsley and olive oil into a small food processor and blend to a purée. Pour the mixture into a sieve lined with muslin or a clean kitchen cloth and leave to drip into a bowl.
• To serve
• spoon the pea purée onto four serving plates and top with some pea shoots. Place three fish fingers onto each plate and drizzle over the parsley oil.