Description
A gourmet spin on a classic British ‘fish butty’. Crisp-grilled ciabatta bread topped with homemade tartare sauce, lettuce and fish fingers.
Ingredients
Sandwich
⅓ C (80 ml) olive oil
8 slices ciabatta bread
salt and pepper
16 (400 g) Sea Harvest Fish Fingers
Chips
2 (100 g) medium potatoes
sunflower oil, for deep-frying
Tartare Sauce
¾ C (180 ml) double cream yoghurt
½ C (125 ml) French mayonnaise
½ large onion, chopped
3 dill cucumbers, chopped
4 tsp (20 ml) lime juice
1 Tbsp (15 ml) chopped parsley
salt and pepper
To Serve
120 g butter lettuce
2 C (100 g) cucumber, finely diced
handful basil leaves (optional)
8 lime wedges (optional)
Instructions
Sandwich
Preheat the oven to 200 °C.
Brush the ciabatta slices on both sides with oil and arrange on a baking sheet. Season lightly and bake until golden and crisp, 10-12 minutes.
Arrange Sea Harvest Fish Fingers on a baking tray and bake until golden and crisp, 12-15 minutes.
Chips
Thinly slice the potatoes into paper-thin rounds. A mandolin or very sharp chef’s knife works best. Dry the potato rounds on a clean kitchen towel to remove any moisture.
Heat the oil to 180 °C and fry the chips in batches until golden and crisp, 3-5 minutes. Drain on kitchen paper and season lightly.
Tartare Sauce
Combine all of the ingredients in a food processor and blend until fine. Season to taste.
To Serve
Spread a generous dollop of the tartare sauce on one side of each slice of crisp ciabatta. Add some lettuce and 2 Sea Harvest Fish Fingers to each sandwich. Top with tartare sauce, cucumber and add a basil leaf or two. Serve with the chips and lime wedges on the side.
Notes
Leftover Sea Harvest Fish Fingers make for a great sandwich filling the following day or simply pack them as a high protein lunchbox filler with some tomato sauce for dipping.
