Super Crispy Fish Sandwich

There’s just not enough/any places to get a decent fish sambo. I, I just wanted to eat some chunky delicious fish sandwiched between a buttery bun. 

The batter here, it’s bloody phenomenal.  Chill your beer, it’ll give a bubblier mix.

Keep the buttermilk parked in the back of your fridge for use in so many more things, cake, dressings, marinades, eh, bread. So just leave it chill there until you’re ready to use it, it won’t mind waiting.  

If just have regular brioche buns, just use them, or up the size of the piece of fish to fit it properly. 

Use chopped gherkins instead of cornichons if you have them in the back of your fridge (like me most of the time)

Oh and one more thing, get your fish from Ssi wholesale, the link to the website you’ll find in the description on my ‘tube channel. If you’re getting fish, you may swell get the best.

Enough for: 2

Takes: no length

For the tartar:

Zest 1 Lemon 

1 tbsp capers, chopped 

50g cornichons, sliced 

75g mayonnaise 

2 tbsps buttermilk 

Small handful Dhill, chopped 

Small handful Parsley, chopped 

For the crispy fish:

sunflower oil, for frying

1 tsp mustard seeds, crushed 

1/2tsp white peppercorns, crushed 

150g plain flour

225ml cider

1/2 tsp baking powder

4 x 75g chunks Pollock 

4 mini brioche buns, toasted 

Make the tartar first so it’s good to go when your fish is crispy. Mix it all together in a small bowl, season to taste with lots of pepper and sea salt. 

Heat a pot about a third of the way full with oil. Bring to 165c. 

Stir the dry ingredients together in a bowl. Dip the fish in to dredge in the flour and arrange on a tray. Whisk the cider into the remaining flour mix and dunk the fish  into the batter. Fry for 4-5 minutes in total,  until golden, each side, and cooked through. transfer to a plate or bowl or anything lined with kitchen paper to soak up excess oil. 

Sprinkle with sea salt straight away. Smudge a little of the tartar onto the bun, then, add your crispy fish chunk + slater with more sauce. Don’t forget about that nicely toasted bun top. Munch on.