30-Minute Homemade Fish Finger Butty by Jimstable

Ingredients

• 2 egg yolks
• 1 tsp dijon mustard
• 1 tsp white wine vinegar
• 1 tsp lemon juice
• 1 clove garlic, minced
• 200 ml neutral oil (avocado or vegetable)
• 3 cornichons, diced
• 1 tbsp capers, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 cup cabbage, shredded
• 50g samphire
• 100g all-purpose flour
• 50g corn flour
• 150 ml beer (lager)
• 400g white fish fillets, cut into strips
• 200g frozen peas
• 1 tbsp fresh mint, chopped
• 1 tbsp butter
• 2 ciabatta rolls

Instructions

1. Combine egg yolks, mustard, vinegar, lemon juice, and garlic in a tall jar; use an immersion blender to emulsify while slowly drizzling in oil until thick.
2. Stir in chopped cornichons, capers, dill, chives, cabbage, and samphire to create the tartar slaw; season with a splash of caper juice and lemon.
3. Whisk flour, corn flour, and beer together in a bowl until smooth to create the beer batter.
4. Heat oil in a deep pan or fryer to 180°C (350°F).
5. Dredge fish strips in extra flour, dip into the batter, and fry for 4-5 minutes until golden and crisp.
6. Sauté peas in a pan with butter and fresh mint for 3-4 minutes until tender.
7. Toast the ciabatta rolls, spread with extra tartar slaw, top with fried fish and minty peas, and serve immediately.