Cornish fish finger buns with homemade salad cream

Rick Stein might have put Padstow on the map, but Paul Ainsworth is the new kid on the block in Cornwall, with a Michelin star. A good friend of James, he's in the kitchen with a recipe for a Friday night fish feast.

Ingredients

For the fish fingers:

4 large fillets of plaice (skinned and filleted)200g panko breadcrumb2 egg whites (whisked up)100g parmesan1 zest of a lemon50g freshly chopped parsley2 baby gem lettuce2 really ripe beef tomatoes

For the homemade salad cream:

1 tbsp plain flour (sieved)4tsp caster sugar1tbsp Coleman’s English mustard powder (sieved)Pinch salt2 whole eggs100ml white wine vinegar150ml double creamLemon juice to taste

Method

Cut the fillets of plaice into fingers making sure they are roughly all the same size.

Mix together the breadcrumbs, parmesan and parsley together and place in a tray. Next pour the broken down egg white into another tray.

Take the fingers of plaice and coat them in the egg white, next drain off the excess egg white of the fingers one by one and coat them all over in the bread crumb mix. Place all the fish fingers on a tray and put into the fridge until ready to fry.

Cut open your buns, slice your tomatoes and prep your lettuce making sure its washed and crunchy.

For the homemade salad cream, whisk the Ingredient’s together over a bain marie to a thick consistency of salad cream. Lemon juice to taste and check seasoning. Pass through a fine sieve.

Fry your prepared fish fingers at 180oc in hot oil until golden and crisp. Now start to build your buns by spreading salad cream on the buns like butter then place your sliced tomato’s on the base flowed by the lettuce.

Next pile up the fish fingers followed by a dollop of salad cream and grate some parmesan over too, top with the bun and enjoy.