Sunday, 1 December 2013

Herby Fried Fish Sandwich

I love a hot sandwich, and using smoked fish in this really made the sandwich that bit more flavourful.

Herby Fried Fish Sandwich
(Serves 1)
1 handful breadcrumbs
1/2 tsp parsley, chopped
1/2 tsp dill, chopped
1/2 tsp chives, chopped
salt and pepper
1 egg, beaten
1 tbsp oil
1 smoked haddock or cod fillet
1 bread roll
1 tbsp tartare sauce
lettuce leaves
Put the breadcrumbs, herbs and salt and pepper into a bowl and mix to combine.

Put the bowls of breadcrumbs and egs side by side to prepare for coating the fish.
Dip both sides of the cod first into the egg mixture, shaking the fish lightly over the bowl to allow for any excess to drip off, then put the fish into the bowl of crumbs, pressing to coat one side. Turn it over and press to coat the other side evenly with the crumbs.
Heat the oil in a frying pan over a medium to high heat. Add the fish and cook undisturbed, until the undersides are crispy and lightly golden, 3 to 4 mins. Turn the fish over and cook for another 3 mins.
Meanwhile, cut the bun in hald and lightly toast.
Spread the tartare sauce onto both halves of the bun. Top with the fish and then some lettuce. Serve.

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