New England fried fish sandwich with tartare slaw
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 150g plain flour
- 50g cornflourplus extra for dusting
- 2 heaped tsp baking powder
- 350-375ml ice-cold soda water
- for frying oil
- 300g cod loincut into chunks and patted dry with kitchen paper
- 4 long submarine buns
- to serve baby watercress
- 100g white cabbagefinely shredded
- ½ red onionvery finely chopped
- 4 tbsp mayonnaise
- 3 cornichonssmall diced
- 1 tbsp small caperschopped
- 1/2 tsp Dijon mustard
- 1 tsp white wine vinegar
- a handful flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal517
- fat17.6g
- saturates2.7g
- carbs64.5g
- fibre3.9g
- protein23.3g
- salt1.9g
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.
