BUTTERMILK SOLE SANDWICHES

 

 

 

Serves:4

Prep Time: 15 mins

Cooking Time: 5 mins

 

Ingredients

 

4 x 6” pieces fresh baguette

 

Mayo – 225g mayo

Zest n juice 1 lime

Tsp fish sauce

Tbs gochugang paste

 

8 x lemon sole fillets

200g buttermilk

 

200g flour mixed with tbs each of fine polenta, garlic powder, chilli powder, smoked paprika, grd ginger

 

Slaw – 1 asian pear, cut into matchsticks

Pack washed beansprots

25mm piece ginger, grated

Handful coriander and mint leaves

Tsp fish sauce

Tsp rice vinegar

 

Method

1. For the mayonnaise mix together 225g mayonnaise, the zest and juice of 1 lime, 1tsp fish sauce and 1tbsp gochugang paste. Mix until smooth.

2. For the slaw – take 1 asian pear, cut into matchsticks, a pack washed beansprots, 25mm piece ginger, grated, a handful coriander and mint leaves, 1tsp fish sauce and 1tsp rice vinegar. Mix together, season well.

3. Take 8x lemon sole fillets. Get to room temperature and then pat dry.

4. Dip in 200g buttermilk, then a mix of 200g flour mixed with 1tbsp each of polenta, garlic powder, chilli powder, smoked paprika, and ground ginger. Deep fry for approximately 4 mins (cook in small batches) drain and season.

5. Assemble – spread mayonnaise on both sides of 4 x 6” pieces fresh baguette cut open.

6. Add slaw, then fish.

7. Serve with hot sauce to dip into.

 

 


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