Fish Finger and Chip Sandwich Recipe
When fish and chips meet a fish finger sandwich, something wonderful happens. Chef James Cochran celebrates Lamb Weston Triple Cooked Chunky Chips and breadcrumbed hake with a supporting cast of South Asian ingredients: a lime pickle mayo that brings creaminess and fresh coriander, pickles, Bombay mix and mango chutney that add liveliness.
Ingredients
- 150g of Lamb Weston Triple Cooked Chunky Chips
- mango chutney, to assemble
- farmhouse-style soft white bread, either 2 large or 4 regular slices, to assemble
- Bombay mix, to assemble
- coriander, to assemble
- 200g of cider vinegar
- 100g of caster sugar
- 300g of water
- 1 cucumber, finely sliced on a mandoline
- 2 red chillies, finely sliced on a mandoline
- 200g of salt
- 200g of caster sugar
- 60g of tandoori spice
- 500g of hake
- 100g of plain flour
- 200g of egg yolk
- 50g of whole milk
- 100g of panko breadcrumbs
- 100g of egg yolk
- 100g of lime pickle
- 500g of vegetable oil
Method · 1 h 10 min
- For the pickled cucumber and chillies, place the vinegar, sugar and a pinch of salt in a small pan and bring to the boil. Add the water and cool. Submerge the cucumber and chilli in the pickling liquor and set aside (this will make more than you need)
- For the fish fingers, first cure the hake. Mix the salt, sugar and half the tandoori spice together then scatter half over the centre of a baking tray. Place the hake on top then cover with the rest of the salt and sugar mix, so the fish is evenly coated in the cure. Place in the fridge to cure for 20 minutes
- Meanwhile, for the lime pickle mayo, place the egg yolks and lime pickle in a blender with a pinch of salt. Blend for 1 minute then, with the motor still running, add the vegetable oil in a thin, steady stream to emulsify. Check the seasoning then transfer to a piping bag and set aside in the fridge until needed (this will make more than you need)
- Wipe off and discard the cure, then wash the fish and pat dry with kitchen paper. Cut into fingers about the same size as the chips
- Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C. Set up a tray lined with kitchen paper for draining
- While the oil heats up, set up a pane station to crumb the hake: mix together the plain flour and remaining tandoori spice in a bowl. Mix together the egg yolks and milk in a separate bowl. Place the panko in another bowl. Coat the hake fingers in the flour mixture, then the egg mixture, then the breadcrumbs. Set aside on a tray
- Deep-fry the fish fingers for 2 minutes, or until golden and cooked through (you may need to work in batches), then remove with a slotted spoon, drain on the kitchen paper and season with salt
- Increase the heat of the oil to 180°C then deep-fry the chips for 3-5 minutes, until golden and cooked through, then drain on the kitchen paper and season with salt
- To assemble the sandwich, spread a layer of mango chutney on the slice(s) of bread, then layer up the Bombay mix, fish fingers, lime pickle mayo, pickled cucumber and chillies, chips and a generous amount of coriander. Generously drizzle lime pickle mayo over the remaining bread slice(s) and place on top, cut and serve
Imperial
PICKLED CUCUMBER & CHILLIES
Deep fat fryer
Temperature probe
