A classic fish sandwich always hits the spot. If you’re looking to skip the fast-food joint for a fried fish sandwich, then we have you covered. Lightly battered fish, a lemony tartar sauce, and a crunchy slaw all on a soft brioche bun.
Serves: 4
Ingredients
FOR THE TARTAR SAUCE
- 1/4 cup mayonnaise
- 4 cornichons, finely chopped
- 1/2 shallot, finely chopped
- 1 tbsp capers (drained), roughly chopped
- 2 sprigs of tarragon, removed from stem and roughly chopped
- juice of 1/2 a lemon
- 1 tsp Tabasco sauce
- pinch of salt and pepper
FOR THE FISH
- 250ml neutral oil
- 150g all-purpose flour (plus extra to coat the fish)
- 250ml sparkling water
- 1 tsp paprika
- pinch of salt and pepper
- 4 haddock fillets
FOR THE SLAW
- 1/4 white cabbage, finely sliced
- 1/4 red cabbage, finely sliced
- 1 carrot, finely sliced lengthwise
- 2 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
FOR THE SLAW
- 4 brioche buns
Method
- Start by making the tartar sauce: In a medium bowl, whisk together the mayonnaise, cornichons, shallot, capers, tarragon, lemon juice, and Tabasco sauce. Season with salt and pepper. Set aside.
- Prepare the slaw: In a large mixing bowl, add the sliced red and white cabbages with the sliced carrots. In a small bowl, whisk together the mayonnaise, white wine vinegar, and Dijon mustard. Toss the dressing in with the cabbage and carrots. Set aside.
- Prepare the fish: In a mixing bowl, mix together 150g of flour, paprika, salt and pepper. Then add the sparkling water and keep whisking until everything is combined and you have a smooth batter. Lightly pat dry the fish, then season with a pinch of salt on both sides. Place about 1/4 cup of flour onto a shallow plate. Heat the oil in a large pan over medium heat. Working one piece at a time, coat the fish in the flour, then dip in the batter, allowing excess to drip off.
- Fry the fish in the oil in batches until golden brown and cooked through. Fry for about 3 minutes on each side, depending on the thickness of your fish. Transfer to a wire rack. Repeat with the remaining pieces of fish.
- Assemble the sandwiches: Spread the tartar sauce on both sides of the bun. Place one piece of fish on the bottom bun, then top with the slaw. Add the top bun and serve immediately.
