Ingredients
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160g (1 cup) wholemeal self-raising flour
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250ml (1 cup) cold water
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4 (about 180g each) white fish fillets (like snapper)
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Grapeseed oil, to shallow-fry
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4 sourdough bread rolls
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235g (1 cup) whole egg mayonnaise
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1/2 cup fresh dill, finely chopped
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2 cups mixed salad leaves
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2-3 whole dill pickles, thinly sliced lengthways
Method
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1Preheat the oven to 160C/140C fan forced. Place the flour in a bowl. Make a well in the centre and pour in the water. Whisk until smooth. Season.
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2Gently coat the fish in the batter. Pour enough oil to come 2cm up the side of a frying pan. Heat over medium heat until a cook’s thermometer reaches 180C (when hot enough, bubbles should stream from the tip of a wooden spoon placed in the oil). Cook fish for 2-3 minutes each side or until golden. Drain on a plate lined with paper towel. Season with salt.
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3Meanwhile, place the rolls in the oven to warm through. Combine the mayonnaise and dill in a bowl.
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4Cut the rolls in half and spread the bases with a little mayo mixture. Top each with a piece of fish, an extra drizzle of mayo mixture and a handful of the salad leaves. Close the roll. Place 1 slice of pickle on top and another the opposite way to form a cross.
Source: taste.com.au
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