New England Fried Fish Sandwich Recipe With Tartare Slaw

New England fried fish sandwich with tartare slaw

  • serves 4
  • A little effort

The New England fried fish sandwich is a staple of the US east coast – this recipe combines two classic accompaniments in one punchy tartare slaw, guaranteed to please the family.



  • 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
  • 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


  • 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.

Nutritional Information

  • Kcals 517
  • Fat 17.6g
  • Saturates 2.7g
  • Carbs 64.5g
  • Fibre 3.9g
  • Protein 23.3g
  • Salt 1.9g