Elderflower Battered Fish & Lemon Slices For A Fish Finger Sandwich
Using cold fizzy soda in a batter is one thing, but using Franklin & Sons Hedgerow Elderflower Lemonade is quite another for this fried fish sandwich of epic proportion. I’m suggesting you use the batter to coat and fry the fillets of fish, but also some thin slices of lemon, which turn crisp and chewy and are an especially great combination stuffed in a roll alongside the crispy fish with some soft lettuce, sliced gherkin and too much mayonnaise!
Lovingly created by 5 O’Clock Apron food writer and chef Claire Thomson
Prep Time: 6 hours
Total Time: 6 hours
Ingredients
- Serves 12
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4 firm white fish fillets, such as cod, hake or coley
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1 small unwaxed lemon, 8 thin slices, pips removed, the ends reserved to squeeze
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1 bottle Franklin and Sons Hedgerow Elderflower Lemonade, very cold
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100g plain flour, plus more to dust
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40g cornflour
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Salt and pepper
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Neutral oil to fry
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Sliced pickles, such as gherkins
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4 Soft rolls, to serve
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80g mayonnaise, to serve
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soft lettuce leaves, for serving, washed and separated
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Butter, to butter the rolls
Method
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1
Butter the rolls.
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2
Combine the flours with ½ tsp each of ground black pepper and salt in a bowl. Add the fish and lemon slices, mix well, shake off the fish pieces and lemon slices and put to one side on a plate.
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3
Whisk the elderflower lemonade into the flours and whisk to form a smooth batter, then add the lemon slices and fish pieces, keeping them in the batter just before frying.
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4
In a large, deep pan carefully heat about 10cm of oil to 180°C, or until a drop of batter sizzles when added to the pan.
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5
Fry the fish in batches until the batter is crisp, slightly golden and the fish is cooked through and opaque. Work in batches if you need to, maintaining the correct frying temperature. Drain the fried fish on a paper towel lined tray and fry the lemon slices. Season both fish and lemon slices with salt and pepper.
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6
To serve, add the fish to the rolls with a leaf or 2 of soft lettuce, a couple of slices of fried lemons, some mayonnaise and sliced pickles.
