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Ingredients

  • 150g plain flour
  • 50g cornflour, plus extra for dusting
  • 2 heaped tsp baking powder
  • 350-375ml ice-cold soda water
  • for frying oil
  • 300g cod loin, cut into chunks and patted dry with kitchen paper
  • long submarine buns
  • to serve baby watercress
  • 100g white cabbage, finely shredded
  • ½ red onion, very finely chopped
  • 4 tbsp mayonnaise
  • 3 cornichons, small diced
  • 1 tbsp small capers, chopped
  • 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • a handful flat-leaf parsley, finely chopped

Method

  • STEP 1

    Step 1

    To make the slaw, put all the ingredients in a bowl and toss with lots of seasoning.

  • STEP 2

    Step 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.

  • STEP 3

    Step 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.

  • STEP 4

    Step 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.

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