FISH FINGER SANDWICH
BY ALAN BIRD
- 400g cod fillet, skinned and cut into thin strips (or pollock, hake, plaice, lemon sole).
- 2 eggs
- 100ml milk
- 100g flour
- 100g breadcrumbs
- 500g vegetable oil
- 200g frozen peas
- 15g mint leaves
- 50g butter
- 50ml vegetable stock
- 8 slices of sourdough bread
- 30ml mayonnaise
- 40g gherkins, drained & finely diced
- 40g capers, drained and finely chopped
- 1 small shallot, peeled, finely diced
- 3g flat leaf parsley, chopped
- Break the eggs into a shallow tray and whisk in the milk.
- Place the flour in a separate tray and season. Then place the breadcrumbs in another tray.
- Dip the strips of fish into the flour, dust off the excess, then dip into the egg mix.
- Shake off the excess and place into the breadcrumbs, coating the fish completely. Place these into the fridge to firm up.
- Make the tartare sauce by mixing the mayonnaise, chopped shallot, gherkins, capers and parsley. Taste, season and put to one side.
- Put a small pan of boiling water on the stove, adding any trimmings from the chopped shallot. Once boiling add the peas, boil for 2 minutes then remove from the heat and add the mint leaves.
- Allow to cool slightly before draining off any excess water, keeping this to one side to add back if needed.
- Blitz half of the peas and mint in a food processor or with a stick blender until smooth. Then add the other half of the peas and pulse to give them a rough chop. Add 10g of soft butter and test for seasoning.
- Heat the vegetable oil in a fryer (or in a pan that holds twice the volume of the oil) to 190C. Test with a temperature probe, then carefully lower the cod strips into the oil and cook until golden brown. Remove from the oil and drain on some kitchen roll.
- Butter the slices of sourdough bread and spread the pea purée onto four of them.
- Place the fish strips on top of the pea purée. Spread the
- tartare sauce on the other four slices and place on top to make the sandwich.
- Carefully cut these into halves and serve immediately.
- Pairs perfectly with a Sharp's Brewery Offshore Pilsner
WHATS HOT IN ROCK