Slice the fish into 12 fingers, each
about 3cm thick. Put the seasoned flour,
egg and breadcrumbs into 3 separate
shallow bowls. Dust the fish pieces first
in the flour, then coat well in the egg, and
cover completely in the breadcrumbs.
Put on a plate and chill for 15 mins.
Heat the oil in a large frying pan. Add
the fish fingers and fry for 8 mins, turning
occasionally, until golden and cooked
through. Meanwhile, add the peas to
a small pan of boiling water. Cook for
4 mins until really tender. Drain, tip
into a bowl with the butter, zest and
mint, and roughly mash with a potato
masher. Season to taste and keep warm.
Serve the golden fish fingers with a
generous spoonful of mushy peas, lemon
wedges and new potatoes, if you like.