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Crispy fish butties with dill mayonnaise
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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.
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:
This recipe was first published in May 2016.