Crispy Fish Sandwich
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Crispy Fish Sandwich
Recipe by Courtney Roulston
Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins
Ingredients
4 thick-cut slices of soft white bread (cut from a whole square loaf)
50g butter, softened at room temperature
Sea salt
Black pepper
1 small red onion, thinly sliced
2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)
1/3 cup Coles plain flour for dusting
2 free-range eggs, beaten
2 cups Coles panko breadcrumbs
Squeaky Gate extra virgin olive oil for frying
1 cup iceberg lettuce, finely shaved
Tartare sauce
2/3 cup kewpie mayonnaise
2 tbs baby capers, rinsed, chopped
1 tbs cornichons, chopped
Zest of ½ lemon
1 tbs Coles American mustard
1 tbs each flat parsley and dill, chopped
Method
Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.
Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.
Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.
Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.
Top with the other slice of bread and cut in half to serve.
