Nothing beats a fish finger sandwich. Nothing. This one comes complete with crunchy lettuce and a homemade dill tartare sauce.
- 800 g King George whiting fillets
- 2 litres vegetable oil, for deep frying
- 50 g softened butter
- 12 thick slices white bread
- 6 leaves gem lettuce (baby cos)
- 225 g (1½ cups) self-raising flour
- 375 ml (1½ cups) beer, chilled
Dill tartare sauce
- 350 g (1½ cups) Japanese mayonnaise
- 2 tbsp finely chopped spring onions
- 2 tbsp finely chopped gherkins
- 1 tbsp finely chopped capers
- 2 tbsp thinly sliced parsley
- ¼ cup thinly sliced dill
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the beer batter, place the flour in a bowl and stir in the beer just until a thick batter forms. Don’t over-mix. A few lumps is fine. Rest for 20 minutes.
- Meanwhile, for the dill tartare sauce, combine all the ingredients in a bowl and refrigerate until ready to serve.
Cut the whiting into pieces about the same length as your bread. Heat the oil for deep-frying in a large saucepan to 180ºC.
- Cooking in batches, dip the whiting fillets briefly into the batter, drain off any excess and fry for about 4 minutes on each side or until golden. Drain on a wire rack.
- Butter the bread and top half the slices with a good dollop of tartare sauce, a lettuce leaf, a couple of pieces of fried fish and another dollop of tartare sauce. Cover with the remaining bread slices and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.