Empty My Fridge
I Battled The Sandwich King For Babe's Heart
Ingredients
- Sourdough bread4 slices
- Fish finger8
- Tartare sauce6 tbsp
- Watercress50 g
- Pickled red onion100 g
- Mayonnaise200 ml
- Pickle · diced6
- Caper1 tbsp
- Shallot · finely diced1
- Dill · finely sliced
- Lemon
- Red onion · sliced1
- Apple cider vinegar200 ml
- Salt1 tbsp
- Peppercorn6
- Garlic3 cloves
- Honey1 tbsp
- White fish600 g
- Egg · beaten2
- Flour200 g
- Breadcrumb200 g
- Oil for frying
Instructions
- Toast the sourdough bread, spread tartare sauce on the bottom slices, then layer the fish fingers, watercress and pickled onions. Spread more tartare sauce on the top slice and close the sandwich.
- Make the tartare sauce: mix the mayo, diced cornichons, capers, shallot, dill and lemon zest in a bowl.
- Make the pickled onions: bring the water, vinegar, salt, peppercorns, garlic and honey to a light simmer. Put the sliced onion in a clean jar and pour the hot liquid over. Cool, then refrigerate; they keep for weeks.
- Make the fish fingers: season the fish strips with salt, dust in flour, dip in beaten egg, then coat in panko, placing them on a plate with panko underneath. Heat 0.5 cm of oil in a frying pan and fry the fish 3 to 4 minutes per side until golden brown. Remove and season with salt.
Summarized from Andy Cooks's video. Watch it for the details.
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