Crispy fish butties with dill mayonnaise
Waitrose and Partners

Crispy fish butties with dill mayonnaise

This is the butty that dreams are made of. The fine and flaky Japanese style panko breadcrumbs make the perfect crust for the fish, whilst the dill gives the mayonaise a delicious herby lift.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tbsp plain flour
  • 2 tsp sweet smoked paprika
  • 2 essential Waitrose Free Range Eggs, beaten
  • 150g Cooks' Ingredients Panko Breadcrumbs
  • 4 Waitrose Skinless & Boneless Cod Fillets, cut into 12 even-sized strips
  • 4 tbsp mayonnaise
  • 2 tbsp fresh dill, chopped
  • 4 cornichons, finely chopped
  • 4 Waitrose Stonebaked Paysan Rustica Rolls
  • 100g radishes, thinly sliced
  • 45g Waitrose Wild Rocket

Method

  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.

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,292kJ/ 783kcals

Fat

27.5g

Saturated Fat

4.8g

Carbohydrates

87.6g

Sugars

5.8g

Fibre

4.8g

Protein

46.2g

Salt

2.2g

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Overall rating (4/5)

4 out of 5 stars1 rating