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Open Fish Sandwhiches

Open Fish Sandwiches

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A gourmet spin on a classic British ‘fish butty’. Crisp-grilled ciabatta bread topped with homemade tartare sauce, lettuce and fish fingers.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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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)

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.

TIP: 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.