Fried fish sandwich with tartare slaw

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.

Fried fish sandwich with tartare slaw
Serves 4
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395 calories
49 g
49 g
12 g
21 g
2 g
220 g
435 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
220g
Servings
4
Amount Per Serving
Calories 395
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 49mg
16%
Sodium 435mg
18%
Total Carbohydrates 49g
16%
Dietary Fiber 4g
14%
Sugars 4g
Protein 21g
Vitamin A
6%
Vitamin C
26%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. plain flour 150g
  2. cornflour 50g, plus extra for dusting
  3. baking powder 2 heaped tsp
  4. ice-cold soda water 350-375ml
  5. oil for frying
  6. cod loin 300g, cut into chunks and patted dry with kitchen paper
  7. long submarine buns (or bread rolls) 4
  8. baby watercress to serve
  9. white cabbage 100g, finely shredded
  10. red onion ½, very finely chopped
  11. mayonnaise 4 tbsp
  12. cornichons 3, small diced
  13. small capers 1 tbsp, chopped
  14. Dijon mustard 1/2 tsp
  15. white wine vinegar 1 tsp
  16. flat-leaf parsley a handful, finely chopped
Instructions
  1. To make the slaw, put all the ingredients in a bowl and toss with lots of seasoning.
  2. 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.
  3. 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.
  4. 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.
beta
calories
395
fat
12g
protein
21g
carbs
49g
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