Fried Fish Sandwich
Bex Blundy
1
10 minutes
5 minutes
Burger
Inspired by the famous filet-o-fish sandwich from McDonalds, this fried fish sandwich is stacked high with crispy golden cod cheeks and a rich and creamy homemade tartare sauce.
Ingredients
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3 cod cheeks, membranes removed
20g plain flour
1 whole egg, whisked
100g panko breadcrumbs
Salt and pepper, to season
500ml neutral oil for deep-frying
Brioche bun
50g Manchego cheese
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1 egg whole
1 teaspoon Dijon mustard
Zest of half a lemon and a squeeze lemon juice
A generous pinch of salt, to season
240ml olive oil
4 cornichons, diced
A handful of dill, chopped finely
Directions
Preheat the oil: For deep-frying in a large pan, until it reaches 180°C.
Panné the cod cheeks: Toss the cod cheeks first in 20g plain flour seasoned with salt and pepper, then in the beaten egg, then in the 100g panko breadcrumbs, so that the panko sticks to the outside of the cod cheeks and fully coats them.
Deep-fry the cod cheeks: For about 1 minute, 30 seconds, until they are golden all over and crispy. Bring them carefully out of the oil and season them with salt whilst they are hot.
Make the tartare sauce: Add the whole egg, the teaspoon of dijon mustard, the lemon juice, and the pinch of salt to a blender or food processor. Pulse to combine. Very slowly, drizzle in the 240ml of olive oil as you continue to blend. The mayonnaise will thicken as you blend. When it is finished and thickened, stir in the chopped dill and cornichons. Taste and season with salt if more is needed.
Toast the buns and melt the Manchego: In a frying pan over medium heat, place the two sides of the brioche bun face down until golden. Remove the buns, then grate the Manchego directly into the hot pan. As it starts to bubble and crisp, place the bottom burger bun back on top of the cheese so that it sticks to the bun.
Assemble the burger: With plenty of tartare sauce, the cod cheeks and a final squeeze of lemon.
Ingredients you'll need
