fish finger sandwich with kimchi mayonnaise

This came from a thought where I remembered how much I loved to eat fish finger and tomato sauce sandwiches when I was a kid. ”Now”, I said to myself. “A fish finger and tomato sauce (ketchup) sandwich is probably not really worth writing a recipe for. Not to mention it is possibly not even really worth eating after all of these years”. So, I set about tarting this little sandwich up a bit. Not too much – it’s not trying to get laid on a Friday night – just enough tarting up so that it can feel a bit more confident with itself and hang out with the cool kids at the disco.

This is where that process ended up.

You might want to make double the amount of kimchi mayonnaise because it really is some tasty shit.

All the things you need to make a really decent fish sandwich
Fry the fish fillets in batches until they’re all done



FISH SANDWICH WITH KIMCHI MAYONNAISE

Makes 4 really decent sized sandwiches

500 g fish fillets. Something small is good for the crunch factor. Also, the smaller stuff is often better for sustainability.
2 eggs beaten with ½ cup of milk or water (egg wash)
1 heaped cup plain flour
2 heaped cups panko bread crumbs
Vinegar seasoning (or salt and a little spritz of white vinegar if you can’t find some)
Oil for frying
Sliced white bread, shredded iceberg lettuce, sliced onion and kimchi mayonnaise (recipe follows), to serve

First to crumb the fish dredge fillets through flour, followed by a dip in the egg wash, followed by a toss in the bread crumbs.
Repeat this process until all of the fish is crumbed.
Heat oil in a deep fryer or cast iron pot to approximately 180 C (360 F). You will need enough oil to submerge your fish.
Fry fish for 1 minute each side or a little longer for larger fillets of fish.
Drain fish on a wire rack or absorbent towel and then season with vinegar seasoning.
To put the sandwich together spread mayo on both slices of bread, followed by a pile of fish on the bottom, a few slices of onion and then shredded lettuce, and then the other slice of bread on top.
(it is totally feasible to omit mayonnaise, lettuce and onion and go with tomato ketchup if you want to try a decent version of my childhood nostalgia)

KIMCHI MAYONNAISE

2 – 3 tablespoons kimchi, chopped
1 cup kewpie mayonnaise (insert your favourite mayonnaise here)

Combine both ingredients in a bowl and mix until kimchi is thoroughly incorporated.
Now you are done.

Beer battered fish

There’s a lot to be said for a good beer batter. I like it to be puffy and I really like it to be crisp. I want to know it’s there, but not so much that the fish doesn’t get a look in. I want it to be a part of something that is going to make the world a better place.

This is such a beer batter.

This recipe was given to me by my mate Perry who was gifted it by a guy who ran a busy fish and chip shop, so I was immediately pretty sure he would know something of a good batter. After trying this batter recipe I knew for a fact that he did indeed know a thing about a good batter.

Now that was another bloody cracking anecdote now wasn’t it.

Also, i’ve got a youtube channel now and this recipe is on it and the link is at the bottom of the page.

BEER BATTERED FISH

Serves 4

600-700g fresh fish fillets, pin bone and skin removed

1 cup plain flour, plus extra to dust

1 cup self-raising flour

1 can (375 ml) of whatever beer you have in your hand

1 tablespoon canola oil, plus enough to fill your deep fryer

Chips, tartare and lemon, to serve

Fill deep fryer with oil to level.

Get oil up to temperature. Around 180 C (350 F) is good.

To make the batter, mix flours, oil and beer. Whisk until your batter is quite smooth and is thick enough to coat your finger nicely. Not too thick is the key here. If it seams a little thick you might want to add another splash of that beer you’re drinking.

Coat fish fillets with plain flour, shake slightly to leave only the slightest dusting of flour and then dip them into the batter.

Drag them out of the batter and ever-so-slightly drag them across the side of the bowl to remove excess.

Deep fry for 3 minutes or so, until fish is cooked and batter is crisp.

Season with salt and serve with chips, tartare and lemon, and maybe a nice little salad.

TARTARE SAUCE

1 ½ cups good mayonnaise. I believe that something that tastes like it belongs in your mouth is key here.

2 tablespoons chopped dill pickle

2 tablespoons chopped capers (even if you think you don’t like capers, you should still use them in here)

2 tablespoons chopped spring onion (shallot)

Combine all ingredients in a bowl and get that thing all mixed up so you might serve it with your fish.

https://www.youtube.com/watch?v=gNC08ID_yaw

Troppo fried chicken burger


In Australia when we add pineapple to a dish we are automatically granted permission to rename name the dish with tropical as the prefix. For example; a pork chop that has a pineapple ring added to it may now be a tropical pork chop, a pineapple sorbet is now tropical sorbet and fast food joints are champing at the bit for their yearly tropical chicken box or tropical burger special.

If you had come from an upper middle class 80s Australian upbringing you may have also used tropical in post-title context eg. Fried chicken tropicale or something else equally as 80sesque.

Now, because we are Australians we can also be excused for abbreviating the word tropical to troppo as, well, that’s just what we do. We abbreviate the heck out of whatever the heck we want and we don’t even apologise about it.

Friendly tip #42. Season your chips* with a little of your favourite chicken rub too


TROPPO FRIED CHICKEN BURGER

(Serves 4)

4 burger buns
2 x 250 g (9 oz) chicken breasts or 4 x 120 g (4 ¼ oz) chicken thigh fillets, breasts sliced along the length into 2 thinner fillets, thighs left whole
2 eggs, beaten
150 g (5 ½ oz) potato flour
2 tbls your favourite chicken rub, plus a little extra to season
Oil to deep fry
4 slices smoked bacon, grilled
4 slices cheddar cheese
4 slices pineapple, fresh if you can, core removed and then grilled until slightly caramelized
Shredded iceberg lettuce
Mayonnaise

Marinate the chicken in the rub for an hour or two.
Roll the chicken through the egg mix and then the potato flour.
Give the chicken a little tap to remove excess flour.
Heat your oil in your deep fryer to 160°C (325°F).
Now fry the chicken for 4—5 minutes, until cooked.
Season the chicken with extra chicken rub and a little salt.
Need instructions about how to layer this bad boy? Let’s start with mayonnaise on the top followed by lettuce. Now from the bottom we go bun, chicken, cheese, bacon and then pineapple.

*burgers are pretty much always accompanied with chips (fries) and a tasty beverage (beverage).