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.

Serves 4

Fried fish sandwich with tartare slaw

Recipe adapted from Olive Magazine

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  • plain flour 150g
  • cornflour 50g, plus extra for dusting
  • baking powder 2 heaped tsp
  • ice-cold soda water 350-375ml
  • oil for frying
  • 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


  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.