Crispy Fish Sandwich

🧂 Ingredients

• 480 g white fish

  cut into 4
• 4 burger buns

  brioche is my preference
• 750 ml frying oil

  canola, sunflower, olive
• 1 tsp salt
• 1/4 cup self raising flour
• 250 ml sparkling water
• 1 cup self raising flour
• 1 tsp salt
• 1 cup wombok

  chopped
• .5 cup red cabbage

  chopped
• 1 carrot

  julienned
• .5 red onion

  chopped
• 1 handful coriander
• 10 pickled jalapenos
• 2 egg yolks
• 1 tsp salt
• 1 clove garlic

  crushed
• 1 tbsp lime juice
• 1 handful coriander
• 2 tsp pickled juice
• 1/4 cup olive oil

Instructions

• 1 Place all ingredients except oil into a mini food processor and blend adding oil
  gradually until it thickens 
• 2 Place all chopped ingredients into a bowl and mix together
• 3 Place ingredients into a bowl and whisk together.  If batter is too thick add
  more sparkling water.  If too thin add a little more flour
• 4 Heat oil to about 190c. Season fish and dust in flour. 
• 5 Dip fish into batter, lifting it so that excess batter falls away.  Place gently
  in heated oil away from you so that the oil doesn't splatter you. Cook until
  fish is crispy - about 4/5 minutes.  Lay in a wire rack, season and allow to
  rest for a minute. 
• 6 I like to toast my bun a little so it doesn't get all soggy.  Place a little
  aioli on base of bun, add fish, then slaw and drizzle aioli over. Top with bun
  and DESTROY!!

Nutrition Info