James Martin's fish finger sandwich
Paying homage to Eamonn's love of fish bites - disclosed last week on the show - James Martin is live from his home, cooking up the ultimate fish finger sandwich that he claims to be a sell out success!
Serves: 2
Ingredients
Veg oil for frying
1 cod fillet, skinned, and cut into 2 lengthways
For the Batter
150g self-raising gluten free flour
Pinch of salt
100ml cider
100g seasoned flour
For the lemon mayo:
3 egg yolks
1 tbsp Dijon mustard
200ml vegetable oil
Juice of 1 lemon
Salt and pepper
To serve:
Split toasted brioche buns
Butterhead lettuce leaves
A few sprigs of watercress
Method
1. Fill a large deep pan or deep fat fryer one third full with oil and heat to 180C.
2. Whisk together the flour, salt and enough cider to make a batter. Coat the cod in seasoned flour and then in the batter and deep fry for 2 - 4 minutes until golden brown. Drain and season.
3. To make the mayo: whisk together the egg yolks and mustard and slowly drizzle in the oil until thick. Mix in the lemon juice and season to taste.
4. To serve, pop the rolls onto a platter, top with the lettuce and watercress, then the fish, and drizzle over more sauce.