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- New England fried fish sandwich with tartare slaw
New England fried fish sandwich with tartare slaw
Published: April 28, 2015 at 4:26 PM
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Serves 4
A little effort
Total time: 40 mins
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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.
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Ingredients
Nutrition
-
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
-
4 long submarine buns
-
to serve baby watercress
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100g white cabbage
finely shredded
-
½ red onion
very finely chopped
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4 tbsp mayonnaise
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3 cornichons
small diced
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1 tbsp small capers
chopped
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1/2 tsp Dijon mustard
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1 tsp white wine vinegar
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a handful flat-leaf parsley
finely chopped
Nutrition: per serving
- kcal517
- fat17.6g
- saturates2.7g
- carbs64.5g
- fibre3.9g
- protein23.3g
- salt1.9g
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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.
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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.
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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.
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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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