Ingredients
500g haddock, skin off
10g fine sea salt
50g panko breadcrumbs
50g fresh breadcrumbs
2 beaten eggs
50g flour
30g butter
6 slices thick sliced white bread
50g butter
For the tartare sauce
150g mayo
50g salad cream
30g chopped capers
50g chopped gherkins
50g Sriracha sauce
serve with skin on fat chips and ketchup to dip
Method
1. Salt the fish and leave for 20 minutes
2. Now cut into pieces the exact width of the bread (you need 3 per butty or 4 if skinny but I want them fat)
3. Pulse the panko and fresh crumbs until smooth and fine
4. Dip fish in flour, then egg, then crumbs
5. Shallow fry for 3 minutes each side
6. Flip over and repeat, add butter at end to rich them up. Drain
7. To make the tartare sauce, mix the mayo, salad cream, gherkins and capers. Season
8. To serve
9. Butter the bread
10. Then tartare sauce
11. Then fish fingers
12. Then Sriracha
13. Cut in half
14. Scoff – feel free to dip into ketchup too
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
