Crumbed Giant Boarfish with mushy peas and roast potatoes
Place potato halves on a baking tray, season with salt, pepper and olive oil. Roast at 200 degrees for 40 minutes. While they are cooking prepare the fish, peas and sauce.
Set up 3 bowls side by side, 1 for flour, 1 for egg (beat lightly) and 1 for breadcrumbs. Pat fish fillets dry with paper towel and season with salt and pepper.
One at a time dip fillets in flour, followed by beaten egg and then breadcrumbs making sure each fish fillet is evenly coated. Set aside.
To make the tartare sauce combine all ingredients, check seasoning and adjust if necessary.
Cook the peas in boiling water from frozen. Drain and add butter. Blend with a stick blender until 3/4 of the mixture is smooth. Season with salt and pepper and reheat on stove just before serving.
When the potatoes are almost cooked, heat the rice bran oil over a medium heat in a heavy based frying pan. Carefully add each fillet and cook for 3 minutes on each side or until golden and crispy.
Remove from pan and drain on paper towel. Serve with potatoes, mushy peas, tartare and a squeeze of fresh lemon juice.
To make homemade fish fingers substitute the panko crumbs for regular bread-crumbs.