Fish Goujons

For the Fish Goujons:
300g cod loin or other firm white fish, skinned
300g salmon fillet, skinned
100g flour
2 eggs, beaten
200g fresh white breadcrumbs
1 litre vegetable or rapeseed oil

For the Potato Wedges:
500g potatoes, peeled
2 tbsp vegetable or rapeseed oil

Preheat the oven to 220°C/425°F/Gas Mark 7. Cut the potatoes into even sized wedges and toss with the rapeseed oil in a large roasting tin.  Season with sea salt and black pepper and roast in the preheated oven for 25 – 30 minutes, checking regularly and stirring to ensure that the potatoes do not stick.
For the pea puree, melt the butter in a saucepan, add the onion, cover and cook over a gentle heat for 10 minutes until softened and translucent.  Stir in the peas, coat with the buttery juices, then add the stock and bring to the boil.  Simmer for 5 minutes, then add the cream, caster sugar and nutmeg and season well with sea salt and black pepper.  Puree with a hand blender and keep warm.
Heat the oil in a large, deep saucepan, until a crust of bread will brown in 40 seconds.  Cut the fish into finger sized goujons.  Season the flour with salt and pepper, place the beaten eggs in a shallow bowl and the breadcrumbs in another.  Dip the fish goujons first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated.  Fry the fish goujons in the hot oil, in batches so that the temperature of the oil is not lowered, until golden brown, about 2 – 3 minutes.  Drain well on kitchen paper to remove any excess oil, before serving with the pea puree and potato wedges.