Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it’s up to you what you use). Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside. Put the flour in a shallow bowl with the paprika and a pinch of sea salt and black pepper, then grate in the lemon zest. Beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into the egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed. Meanwhile, blitz the peas in a food processor until they’re smashed up to a nice, chunky purée, or mash well with a fork. Tip into a bowl, then finely chop and pick in the mint leaves, squeeze in the lemon juice and season to how you like it. Mix well and serve alongside the crispy fish fingers and a nice green salad. If you want a dollop of ketchup, too, I won’t judge!