This recipe is a mix of my favourite things, as I love fish, coleslaw and tartare sauce. I have a bit of an obsession with cornichons, or pickled gherkins of any kind, so I added extra to the slaw. I’m the kind of person who asks for extra gherkins in their McDonald’s burger, so unless you’re like me, the amount in the recipe should suffice.
The recipe called for submarine buns, but in their absence I used white bread rolls which worked out fine.
cod loin 300g, cut into chunks and patted dry with kitchen paper
long submarine buns (or bread rolls) 4
baby watercress to serve
white cabbage 100g, finely shredded
red onion ½, very finely chopped
mayonnaise 4 tbsp
cornichons 3, small diced
small capers 1 tbsp, chopped
Dijon mustard 1/2 tsp
white wine vinegar 1 tsp
flat-leaf parsley a handful, finely chopped
To make the slaw, put all the ingredients in a bowl and toss with lots of seasoning.
To make the fried fish, put the flours and baking powder in a bowl. Season well, then gradually mix in the soda water until the batter reaches the consistency of thick double cream. Try to not over whisk the batter.
Fill a pan with oil no more than 1/3 full and heat it until it reaches 190C on a thermometer, or a piece of bread browns in 30 seconds.
Put some extra cornflour on a plate and season. Dust the fish chunks very lightly with the cornflour, then coat in the batter, shaking off any excess. Fry in batches for 3-4 minutes until deep golden and crisp, and drain on kitchen paper. Stuff into buns with the cress and slaw.