Fish finger and crushed-pea rolls

1.For crushed lemon and mint peas, blanch peas in boiling salted water until bright green (1 minute). Drain, return to pan with butter and lemon juice, and coarsely mash with a fork or potato masher. Season to taste and just before serving stir in mint.

2.Preheat oven to 180C. Combine panko crumbs and polenta in a shallow dish and set aside. Dip fish in flour, then egg, then crumbs, pressing so crumbs stick and shaking off excess between each addition. Heat half the oil in a large frying pan over medium-high heat, add half the fish fingers and fry until starting to colour (2-3 minutes). Add half the butter and fry fish fingers, turning, until golden all over and cooked through (2-3 minutes). Transfer to a tray lined with absorbent paper. Wipe pan clean with absorbent paper and repeat with remaining oil, fish and butter.

3.Warm rolls in the oven (1-2 minutes), split and spread with butter, top with a little pea mixture, add fish fingers, season to taste, sandwich with tops and serve with lemon wedges and crisps.