Fish fingers with devilled baked beans

Method

1. For the oil: blanch the parsley in a pan of boiling water for 30 seconds, then drain and refresh in a bowl of cold water. Drain well.

2. Leave the parsley and oil together in a bowl for a few hours and then remove the parsley with a slotted spoon. The flavoured oil will keep for a couple of weeks if covered and stored in a cool place.

3. For the baked beans: bring the sugar and vinegar to the boil in a heavy-based saucepan and cook until reduced to a thick and sticky consistency.

4. Add the chopped tomatoes and stock and bring back to the boil. Stir in the beans and simmer for a few minutes.

5. Mix the flour and butter together in a small bowl. Once the beans have started to take on the colour of the tomato, add the flour and butter paste to the beans, stirring all the time.

6. Simmer until the sauce has reduced and thickened slightly, then add the mustard, Tabasco and Worcestershire sauce, to taste.

7. For the fish fingers: sprinkle the coley with sea salt and leave in the fridge for half an hour – this will make the fish firmer.

8. Brush off the salt and cut the fillet into fish finger-shaped pieces. Lightly beat the egg in a bowl and scatter the seasoned flour and breadcrumbs on two separate plates.

9. Heat the parsley oil in a heavy-based saucepan to 180C-190C (you will need to use a thermometer to check). Do not leave unattended.

9. Dip each fish finger first in the flour, then in the egg and finally in the breadcrumbs.

10. Working in batches, fry the fish fingers in the hot oil until they are golden brown and cooked through – you may need to do this in batches. Remove and drain on kitchen paper.

11. Serve the fish fingers with the beans.