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.
Ingredients
- 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 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
Method
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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
