Paul Ainsworth's crispy pollock hot dog

Friday 9 August at 4:10pm

Paul Ainsworth is joining us from the Cornish coast to make the perfect Friday night fish supper for Richard and Judy.

Crispy pollock hot dog with mustard mayo, pickled cucumber and fries

Serves: 6

Ingredients

For the crispy pollock hot dog

1 skinless side of pollock or 6 x 130-150g fillets of pollock

For the brine

1kg water

50g salt

40g sugar

1 bay leaf

Fresh thyme

Pinch of white peppercorns

For the triple mustard mayonnaise

500g mayonnaise

50g English mustard

50g American mustard

50g Dijon mustard

For the tartare mayonnaise:

500g mayonnaise

40g lemon juice

6 shallots, diced

6 dill gherkins, sliced

100g baby capers

100g chopped parsley

Zest of 2 lemons

For the cucumber pickle

1.2kg water

400g caster sugar

400g white wine vinegar

2 star anise

40g mustard seeds

100ml extra virgin olive oil

1 cucumber, sliced

To serve

6 Hot dog brioche bun

2 baby gem lettuce

1 bunch of fresh dill

Parmesan, grated

Method

For the pollock hot dog: Skin the pollock and portion down into 130-150g fillets and place into a brine of salt and sugar dissolved into the water on a low heat with bay leaf, thyme, and peppercorns. Brine the fish for 45 minutes. Take out the pollock, rinse under cold water, then dry with a cloth.
Whisk the egg whites with a little water and then dip the pollock into the mixture, followed quickly by the panko breadcrumbs
Set a deep fat fryer to 180c and fry the pollock hot dog for 3-4 minutes before draining on kitchen paper.
For the triple mustard mayonnaise: Mix all the ingredients together and season to taste.
For the tartare mayonnaise: Fold all dry ingredients into the mayonnaise and add seasoning to taste
For the cucumber pickle: Place all ingredients into a pan and bring to a boil, once cool, add the sliced cucumber and leave for 10-15 minutes.
Slice the gem lettuce and mix with a little tartare mayonnaise
To assemble: take a Chargrilled Brioche Hot dog bun, place the tartare lettuce inside, top with a Fried Pollock hotdog, top with pickled cucumber, and garnish with parmesan, fennel fronds and triple mustard mayonnaise.