Haddock goujons with a pea puree

Tom Parker Bowles is back in the This Morning Kitchen to show us that there's nothing better than the traditional fish on a Friday by cooking up goujons of haddock - what he calls 'a fish finger with a French accent and Chanel bag'! Watch him demonstrate this easy-to-make meal that the kids will love as much as we do.

Makes: about 24

Tom says: A goujon is a fish finger with a French accent and Channel bag. They’re incredibly easy to make and it’s a lunch which the children love as much as we do. I tend to make double amount and freeze half for later use. Sole is expensive, but perfect. If buying haddock, make sure it’s sustainably caught and the same with cod and plaice Rather than wagging my finger at you, check out the Marine Stewardship Council to see what you can and can’t eat.

Ingredients1 kilo of sole, cod, haddock, plaice, Pollack, deboned and cut into strips somewhere between the size of your small and ring finger.500 g fresh breadcrumbs8 eggs, beaten500 g plain flour

Method1. Lay out the flour first, then the egg, then the breadcrumbs2. Using one hand (this stops both hands becoming clagged up), dip fish into flour, then egg, then breadcrumbs, shaking off any excess at each stage3. Fry in a couple of tablespoons of olive oil, over a medium to high heat, until crisp and golden and drain on kitchen roll. Serve with pea puree.

Pea PureeServes: 6

IngredientsHalf a packet of frozen petit poisA few sprigs of mintA walnut of salted butterA splash of chicken stockPepper

Method1. Cook the peas, drain, put into blender, add butter, mint and blend. 2. Add chicken stock to thin it out as needed. 3. Season and serve. I like it quite thick, so you can use the goujons as golden spoons.