zoom Crispy fish butties with dill mayonnaise

    Save to your scrapbook

    Crispy fish butties with dill mayonnaise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Crispy fish butties with dill mayonnaise

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    2 tbsp plain flour
    2 tsp sweet smoked paprika
    2 medium essential Waitrose Free Range Eggs, beaten
    150g pack Cooks’ Ingredients Panko Breadcrumbs
    4 Waitrose Skinless & Boneless Cod Fillet, cut into 12 even-sized strips
    Vegetable oil, for frying
    4 tbsp mayonnaise
    2 tbsp chopped fresh dill
    4 cornichons, finely chopped
    4 Waitrose Stonebaked Paysan Rustica Rolls
    100g radishes, thinly sliced
    ½ x 90g pack Waitrose Wild Rocket 


    1. Stir together the flour and paprika. Place the seasoned flour, eggs and breadcrumbs separately into 3 shallow bowls. Dust the fish with the flour, shaking off any excess, then dip into the egg and finally the breadcrumbs. 

    2. Heat a little oil in a large frying pan over medium heat. Cook the fish, in batches if necessary, for 3–4 minutes on each side until crisp, golden and cooked through. Drain on paper towel.

    3. Meanwhile, stir together the mayonnaise, dill and cornichons. Split the bread rolls in half and spread the bases with the dill mayonnaise.

    4. Divide the crispy fish pieces between the rolls, and top with the radishes and rocket. Place the top of the bun on and serve the butties warm with a lemon wedge on the side.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    If you want to serve these as a starter or lighter meal, simply leave out the bread rolls and serve them on their own with salad leaves dressed with the dill mayonnaise.


    Average user rating

    4 stars