Crispy fish butties with dill mayonnaise

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

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  • 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
  • vegetable oil, for frying
  • 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


  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.


Typical values per serving when made using specific products in recipe


3,292kJ/ 783kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating