2 tablespoons finely chopped fresh mint, plus extra leaves to serve
Oil 20cm x 30cm rectangular slice pan.
Process fish, parsley, rind, juice and garlic until smooth; season. Using spatula, press mixture evenly into pan; turn onto baking-paper-lined tray. Cut into eight 20cm long slices; cut each slice in half crossways to make 16 fingers. Cover; freeze for 10 minutes or until firm but not frozen.
Place flour, egg and breadcrumbs, separately, in three shallow bowls. Pat fish fingers with flour; shake off excess. Dip in egg, then in breadcrumbs.
Heat 1cm vegetable oil in a large frying pan over medium heat. Cook fish fingers, in batches, about 4 minutes each side or until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas in a medium bowl; stir in olive oil and mint.
Serve fish fingers with mushy minted peas. Accompany with extra mint, tartare sauce or mayonnaise, and lemon wedges, if you like.
This recipe is a great way to get kids to eat fish; it's cleverly disguised and tastes great too.