Cashew fish fingers with mushy minted peas

Ingredients:
1 kg firm white fish fillets, coarsely chopped
2 tbsp coarsely chopped flat-leaf parsley
2 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove garlic, quartered
1/2 cup (75 g) flour
2 eggs, lightly beaten
1/2 cup (70 g) breadcrumbs
2/3 cup (90 g) finely chopped roasted cashews
vegetable oil for frying
2 cups (250g) frozen peas,
20 g butter,
2 tbsp finely chopped fresh mint

1. Grease 19 cm x 29cm slice pan.
2. process fish, parsley, rind, juice and garlic until smooth. Using spatula, press mixture evenly into the pan. Turn onto baking-paper-lined-tray. Cut into 8 slices. Cut each slice in half crossways to make 16 fingers. Cover and refrigerate for 30 minutes.
3. Pat fish fingers with flour, shake off excess. Dip in egg, then in combined breadcrumbs and nuts.
4. Heat oil in large frying pan; shallow-fry the fingers until browned lightly and cooked through. Drain on absorbent paper.
5. Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas with butter then add mint.
6. Serve fish fingers with mushy peas, and mayonnaise and lemon wedges, if you like. 

Skate wings with caper butter sauce

I never cook skate wings before. This recipe is from classic French cooking book. I love tender "fish" meat with reach caper sauce and simple boiled potato. Surprisingly, skate wing are very cheap in New Zealand, so I will cook them more often now.

Ingredients:
Serves 4
4 small wings of skate (or 2 big)
300 ml (1/2 pt) water
15 ml (1 tbsp) vinegar
1 small onion, peeled and sliced
bay leaf
salt and freshly ground pepper

Sauce: 
1 shallot, thinly chopped
30 g (1 oz) butter
15 g (1/2 oz) flour
1 tsp lemon juice,
30 g (3 tbsp) capers, chopped
15 g (2 tbsp) fresh parsley, chopped

Method
Put the skate wings in a baking dish and pour over the water, vinegar, sliced onion and bay Leaf. Season with salt and pepper. Bake, covered at 180°C (350°F) Gas 4 for about 15 to 20 minutes. Remove skin from the wings and keep them warm until sauce is ready.

In a saucepan melt the butter, then add shallots and cook them for 2-3 minutes. Add flour stirring well and make up to a sauce with 300 ml (1/2 pt) of the fish liquor, strained from the skate.

Add the chopped capers, lemon juice and parsley.

Pour the sauce over the fish and serve with boiled potatoes and a crisp green vegetable.