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Fish finger sanga with Cajun remoulade

Method

  • Combine the tarragon, parsley, anchovies, capers and red onion with the mustard, garlic, ketchup, mayonnaise, vinegar and Tabasco to taste. Set aside.
  • Put flour in a large bowl, the eggs beaten with milk in another, and the crumbs in a third bowl. Then individually flour the fish, dip well in the egg wash and crumb.
  • Heat the oil in a deep fryer or large deep heavy-bottomed pot to 180°C and fry the fish in batches until golden brown all over. Drain well on kitchen paper towels.
  • At the same time, warm the bread rolls in the oven.
  • When ready, slice the rolls in half lengthways and spread the insides with butter. Then layer each base with lettuce, tomato, pickles, the fish and Remoulade. Place the lid on top, cut in half on the diagonal and serve.

Ingredients

  • 1 tbsp chopped fresh tarragon
  • 2 tbsp chopped fresh parsley leaves
  • 4 anchovies, finely chopped
  • 1 heaped tbsp chopped, rinsed capers
  • 1 tbsp finely chopped red onion
  • 1 heaped tspn Dijon mustard
  • 1 plump garlic clove, crushed
  • 2 tbsp ketchup
  • 1 cup mayonnaise
  • 1 tbsp cider vinegar
  • a few splashes Tabasco
  • 400 gm flathead fillets (or any other filleted fish)
  • plain flour
  • 2 eggs
  • 1 cup milk
  • Panko crumbs
  • 6 cups vegetable oil
  • 4 long buns
  • soft butter
  • a few iceberg lettuce leaves
  • 2 ripe red tomatoes, sliced
  • cucumber pickles or chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm