2 medium agria potatoes, peeled
250g fish, I used gurnard
2 tsp lemon zest
2 Tbs chervil, chopped
Salt and freshly ground black pepper
1/2 cup milk
Light olive oil
Tomato chutney and lemon to serve
1 Quarter and boil the potatoes in salted water until soft, drain then mash. Heat a little butter and olive oil together in a pan and cook the fish over a medium heat until just cooked. Let cool then flake into small pieces. In a bowl, combine the potato, fish, lemon, feta, chervil and seasoning. Using wet hands, shape into small fingers.
2 Set up two plates and one bowl. Cover one plate with seasoned flour and the second with panko crumbs. Whisk the eggs and milk in a bowl and season. Dip the fish fingers firstly into the flour, then the egg followed by the crumbs.
3 Heat a large fry pan and cover with a film of olive oil. Cook the fingers in batches turning often until golden and crispy on all sides. Serve hot with a tomato chutney or sauce to dip into and a squeeze of lemon.By Amanda Laird Email Amanda