Southern fried fish finger sandwich with Aaron Craze

Southern fried fish finger sandwich with Aaron Craze
 
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Ingredients

Ingredients
Method
 
  • 1 x 500g fillet of Pollack, skinned & pin-boned (or use coley or other white fish fillets)
  • 2 tbsps Mixed dried herbs
  • 2 tbsps Cajun spice
  • ½ tsp Chicken salt
  • A few handfuls of plain flour
  • 1 litre of vegetable oil for deep frying
  • Tartar sauce:
  • 200g of Rapeseed mayo
  • 2 tsps of capers, drained, roughly chopped
  • 2 Anchovies, finely chopped
  • 1 gherkin, roughly chopped
  • ½ a bunch of flat leaf parsley, finely chopped
  • For serving
  • 1 x white farmhouse loaf
  • Salted butter, softened
  • Handful of watercress
Place the spices into a pestle and mortar and bash until combined.
Cut the fish into 4 pieces, (approx. 2cm) with the grain of the flesh. Place the fish into a tray and sprinkle over the spice mix making sure it is all really well coated.

Place a large pan on a medium heat and fill ½ way with vegetable oil.

For the tartar sauce, place all the ingredients into a bowl and mix well. Taste and season as needed then put to one side.

Next add the fish to the flour, along with any excess spice mix.
Shake off the flour and then carefully fry in the oil for a few minutes until nice and golden and crisp.
Remove with a slotted spoon and place on kitchen paper to drain.

Slice and lightly butter the bread, add a little watercress, lay the fish fingers on top (4 if they will fit!) then a good dollop of tartar sauce. Cut in half and get involved.

Southern fried fish finger sandwich with Aaron Craze

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This recipe was uploaded by FoodTube

  
 
 
 

Method


Place the spices into a pestle and mortar and bash until combined.
Cut the fish into 4 pieces, (approx. 2cm) with the grain of the flesh. Place the fish into a tray and sprinkle over the spice mix making sure it is all really well coated.

Place a large pan on a medium heat and fill ½ way with vegetable oil.

For the tartar sauce, place all the ingredients into a bowl and mix well. Taste and season as needed then put to one side.

Next add the fish to the flour, along with any excess spice mix.
Shake off the flour and then carefully fry in the oil for a few minutes until nice and golden and crisp.
Remove with a slotted spoon and place on kitchen paper to drain.

Slice and lightly butter the bread, add a little watercress, lay the fish fingers on top (4 if they will fit!) then a good dollop of tartar sauce. Cut in half and get involved.
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