Crispy fish butties with dill mayonnaise
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
There's something really satisfying about making fish and chips at home, and these crispy fish butties are my go to when I want something restaurant quality but quick. Cod is such a brilliant choice because it's mild, flakes beautifully, and packed with protein to keep you full. The whole thing comes together in just 25 minutes, which means you can have dinner on the table faster than ordering takeaway. I love making my own dill mayonnaise too because it transforms something simple into something special, and the fresh radishes and cornichons add a lovely sharp crunch that cuts through the richness perfectly.
Ella x
Ingredients
- 2 tbspplain flour
- 2 tspsweet smoked paprika
- 2free range eggs(beaten)
- 150 gramspanko breadcrumbs
- 4skinless & boneless cod fillets(cut into 12 even-sized strips)
- 1vegetable oil(for frying)
- 4 tbspmayonnaise
- 2 tbspfresh dill(chopped)
- 4cornichons(finely chopped)
- 4paysan roll(Stonebaked Paysan Rustica Rolls)
- 100 gramsradishes(thinly sliced)
- 45 gramswild rocket
Detail level
Instructions
- 1
Stir together the flour and paprika. Place the seasoned flour, eggs and breadcrumbs separately into 3 shallow bowls. Dust the fish with the flour, shaking off any excess, then dip into the egg and finally the breadcrumbs.
- 2
Heat a little oil in a large frying pan over medium heat. Cook the fish, in batches if necessary, for 3–4 minutes on each side until crisp, golden and cooked through. Drain on paper towel.
- 3
Meanwhile, stir together the mayonnaise, dill and cornichons. Split the bread rolls in half and spread the bases with the dill mayonnaise.
- 4
Divide the crispy fish pieces between the rolls, and top with the radishes and rocket. Place the top of the bun on and serve the butties warm with a lemon wedge on the side.
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