This recipe, by celebrated chef Mark Hix is a twist on the ol’ fishfinger sarnie. However, these are lovingly home-made ‘Fish Dogs’ served with mushy peas and Tracklements Creamy Tartare Sauce which is crammed with capers and chunks of crunchy onion and gherkin for a veritable symphony of zingy, herby, tanginess. For best results use thick pieces of haddock, cod or pollack fillet. It’s a great pick-up-and-go family favourite.
Serves: 4
What you’ll Need:
- 500g haddock, cod or pollack fillet, skinned and boned
- 3-4tbsp plain flour
- Salt and freshly ground black pepper
- 2 eggs, beaten
- 50-60g fresh white breadcrumbs Vegetable or corn oil for deep frying
For the mushy peas:
- A good knob of butter
- 150g frozen peas
- 50ml vegetable stock
- Salt and freshly ground black pepper
- To serve:
- 6 soft torpedo/ hot dog rolls
- Tracklements Creamy Tartare Sauce (lots of)
What To Do:
- Cut the fish fillet into 6 rough ‘dogs’ measuring about 15cm x 2-3cm wide (or to fit the size of your roll / bread)
- Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs in a separate shallow dish
- Gently toss each Fish Dog in the seasoned flour bag until evenly coated, then dip into the beaten egg and then the breadcrumbs until evenly coated
- Heat the oil in a deep heavy-based frying pan. Drop in a breadcrumb. When it ‘sizzles’ and turns brown add the Fish Dogs carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper.
- Simmer the peas and vegetable stock in a saucepan for 4-5 minutes. Blend in a food processor as smooth or as coarse as you wish, stir through the butter and season
- Butter the rolls, or not, whichever you prefer, pop in a Fish Dog, smother with mushy peas and Tracklements Creamy Tartare Sauce and off you go …