Recipe Method

1. In a small pot, boil the potato in salted water until soft. Add the peas and boil them for a further 2 minutes.
2. Strain and mash the potato and the peas together. Season and add the chopped mint.
3. Mix the grated parmesan with the breadcrumbs and the parsley.
4. Cut the fish fillets into goujons and coat them in flour.
5. Dip the fish pieces in the egg mixture and then in the crumbs.
6. Fry the fish on a medium heat in cooking oil until golden and cooked through.
7. Cut the rolls in half and make rolls with mayonnaise, the fish pieces and mushy peas.