Slice the fish fillets diagonally into 1cm thick strips.
Mix the breadcrumbs with cayenne pepper and set aside.
Heat the oil in a deep fat fryer to 190°C.
Season the flour and coat the fish strips.
Dip the floured fish into the beaten egg and then into the breadcrumbs.
Fry the goujons in batches for one minute until golden and drain on kitchen paper.
Soak the dried peas in water with bicarbonate of soda for at least four hours.
Drain and rinse the peas, then place in a pan and cover with fresh water.
Bring to a boil then simmer for 90 to 120 minutes until soft.
Beat in the butter and seasoning into the mushy peas and serve with fish and lemon.