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Stewie’s Fish Sandwich
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Stewie takes a fast-food job, eats his way through a stack of fish sandwiches that were past their hold time anyway, and is sick on the spot. In his defence, they were going in the bin.
The fillet is chopped by hand rather than left whole, shaped into a square and frozen for a few minutes so it holds together in the fryer — without that step it falls apart in the oil. The bun is deliberately not toasted, which is how every fast-food fish sandwich is served: steamed or left soft, so the bread gives way instead of fighting the fish. The sauce does the rest, and it is just tartar with lime and smoked paprika in it. Eight point four, and I can see how Stewie got through ten.
Ingredients
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- White fish fillet200 g white fish fillet
- Egg1 egg yolk
- All-purpose flour100 g plain flour
- Paprika1 tsp paprika
- Cheddar1 slice cheddar
- Burger bun1 soft burger bun, untoasted
- Mayonnaise4 tbsp mayonnaise
- Dill pickle2 tbsp chopped pickles
- LimeJuice of half a lime
- Paprika1/2 tsp smoked paprika
- Vegetable oilOil, for frying
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Chop the fish fillet by hand into a rough mince, season it, and press it into a square the size of the bun.
- 2Put the square in the freezer for 15 minutes so it holds its shape in the oil.
- 3Make the tartar sauce: mayonnaise, chopped pickles, lime juice and smoked paprika, mixed and left to stand.
- 4Season the flour with paprika, salt and pepper. Dip the fish square in the egg yolk, then coat it in the flour.
- 5Fry at 180°C until golden and cooked through, about 4 minutes.
- 6Leave the bun untoasted — steam it briefly or use it as it is.
- 7Spread sauce on the bottom bun, lay the cheddar on it, then the hot fish so the cheese melts underneath.
- 8Spoon more sauce over the fish and close it.
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