Grilled fish finger sandwich with minted peas and jalapeño tartare

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your barbecue for two-zone cooking, with the coals banked to one side or one gas burner left off. Aim for 200°C with the lid closed. Put a large, barbecue-safe cast-iron griddle over the direct zone to warm through. You want steady heat, not a raging inferno.

2. 02

   Step 2MAKE THE TARTARE

   Mix the mayonnaise, jalapeños, gherkins, capers, lemon juice and parsley. Taste it. It should be sharp, creamy and properly punchy. Keep chilled while you sort the fish.

3. 03

   Step 3CUT AND COAT

   Check the fish for bones, pat dry and cut into 12 chunky fingers, roughly 2–3 cm thick. Put the flour, beaten eggs and breadcrumbs into three separate shallow dishes. Season the flour with salt and pepper, then mix the paprika into the crumbs. Coat each finger in flour, then egg, then crumbs, pressing gently so they stick. Wash your hands and clean down after handling the raw fish.

4. 04

   Step 4SMASH THE PEAS

   Cook the peas in a saucepan of boiling water for 3–4 minutes, until tender. Drain thoroughly, return to the pan and roughly mash with the butter, mint and lemon juice. Season to taste. Leave some peas whole for texture, then cover and keep warm off the heat.

5. 05

   Step 5GET THE CRUST GOING

   Spread the oil across the griddle, then carefully lay on the fish fingers with space between them. Cook for 3–4 minutes without shifting them about. The underside should turn golden and release with a thin fish slice. If the oil smokes fiercely or the crumbs darken quickly, move the griddle towards the cooler zone.

6. 06

   Step 6TURN AND FINISH

   Turn the fingers carefully and cook for another 3–4 minutes. Move the griddle towards indirect heat and close the lid for a further 2–4 minutes if needed. Allow roughly 8–12 minutes in total, depending on thickness. Check the thickest finger with a probe inserted sideways into the centre: you’re looking for 63°C, with opaque flesh that flakes easily.

7. 07

   Step 7REST AND TOAST

   Transfer the fish to a clean wire rack and rest uncovered for 2 minutes. No foil tent — trapped steam wrecks the crunch. Meanwhile, toast one side of each bread slice over the direct zone for 30–60 seconds, watching closely. Butter the untoasted sides.

8. 08

   Step 8BUILD IT BIG

   With the toasted sides facing outwards, spread tartare over the four top slices. Add lettuce to the four bottom slices, spoon over the warm minted peas and stack three fish fingers on each. Add the lids, give each sandwich a gentle press and serve straight away. Bring napkins. This isn’t tidy food.