April Jackson’s epic fish finger sandwich
We've got your Tuesday night sorted, with a modern twist on a classic dish. April's taking childhood nostalgia to gourmet heights, with her next-level fish finger sandwich. Say goodbye to soggy bread, April is piling toasted brioche with spiced fish fingers. They are packed with flavour and topped with crunchy greens and a tangy tartar sauce.
Epic fish finger sandwich
Serves: 4-6
Ingredients
For the Escovitch pickle: 300ml white wine vinegar300ml water1 tsp salt4 tbsp granulated sugar1 tbsp allspice berries1 tsp black pepper 1 tsp all purpose seasoning50ml orange juice1 carrot, peeled and julienned1 onion, thinly sliced1 scotch bonnet, thinly sliced
For the coating: 80g fine cornmeal 15g plain flour15g cornflour½ tsp salt1 tsp paprika 1 tsp black pepper 1 tsp garlic powder Oil for frying 700g sustainable cod (skinless, boneless)2 eggs, beaten
For the spicy mayo: 240g mayo1 tbsp hot sauce (Sriracha) 1 tbsp lime or lemon juice1 tsp cajun seasoning, or all purpose seasoning
To serve: Brioche buns or thick cut soft breadLettucePotato Wedges, cooked (Maris Piper or King Edwards)
Method
1. To make the pickle, add the vinegar and water to a pot and bring it to the boil. Add the salt, sugar, allspice, black pepper, all purpose seasoning, and orange juice, then remove from the heat. Add the sliced veg, and leave covered for 10 minutes, then uncover and allow to cool.
2. To make the fish fingers, combine all the ingredients for the coating in a shallow dish. Heat the oil (1 inch deep) in a wide pan. While the oil is getting hot, slice the fish into strips and dip into the beaten egg, followed by the coating. Fry for 2-3 minutes on each side.
3. To make the mayo, whisk all the ingredients together in a bowl.
4. Toast the brioche or bread on one side, and layer with lettuce, the spicy mayo, the fish and the pickle. Serve alongside potato wedges.