Ultimate fish sandwich

Calling upon Australian fish shop nostalgia and native ingredients, this is our step-by-step guide to creating the perfect summer fish sandwich.

📝 Ingredients

• 8 large sand whiting fillets (about 100gm each), skin on, pin-boned
• 600 ml buttermilk
• 50 gm (1/3 cup) plain flour
• 2 tsp coarsely crushed pepperberries
• 2 eggs, lightly beaten
• 90 gm (1 1/2 cups) panko crumbs
• Vegetable oil, for shallow frying
• 4 slices Jack cheese, halved on an angle
• 12 slices thick white bread, crusts removed, then halved into fingers
• 1/2 iceberg lettuce, thinly shaved on a mandolin
• Potato chips, to serve
• Cornichons and guindilla (pickled chillies), for garnishing
• Pickled fennel
• 1 1/2 tbsp white wine vinegar
• 2 tsp caster sugar
• 1/4 tsp roasted fennel seeds, coarsely crushed
• 1 fennel, thinly sliced on a mandolin
• Spicy honey mustard
• 60 gm (1/4 cup) Dijon mustard
• 1 tbsp honey
• 2 tsp hot sauce
• 2 tsp finely chopped tarragon
• Lemon myrtle and finger-lime tartare
• 75 gm (1/4 cup) mayonnaise
• 70 gm (1/4 cup) Greek-style yoghurt
• 8 cornichons, finely chopped
• 1 tbsp finely chopped capers
• 1/2 small golden shallot, finely chopped
• 1 1/2 tbsp each finely chopped dill and parsley
• 1 tbsp finger lime pearls
• 1 tsp ground lemon myrtle, or to taste

👨‍🍳 Instructions

1. 11: Slash fish skin and halve fillets crossways. Place fish in a large bowl; pour over buttermilk to submerge, then cover and refrigerate to lightly brine (2 hours).
2. 22: For pickled fennel, combine vinegar, sugar, fennel seeds and ¼ tsp sea salt flakes in a bowl and stir to dissolve the sugar. Add fennel, toss to coat, then set aside, tossing occasionally, until lightly pickled (15 minutes). Drain before serving. For spicy honey mustard, combine all ingredients in a bowl. For tartare, combine all ingredients in a bowl and season to taste.
3. 33: Drain fish fillets from brine and pat dry with paper towel. Place flour, pepperberries and 2 tsp salt in a shallow dish. Place egg and panko in separate shallow bowls. Dust fish evenly in flour; shaking off excess. Dip into egg and then press into crumbs, coating evenly. Place on a baking tray lined with baking paper; refrigerate until ready to cook.
4. 44: Heat 1cm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry fish, in batches, turning once, until golden brown and just cooked through (1 minute each side; be careful, hot oil will spit). Drain on a rack set over a baking tray lined with paper towel, then immediately place a piece of cheese on each to melt.
5. 55: To assemble, place one-third prepared bread slices on a clean work surface, spread with spicy honey mustard and top with lettuce. Place another layer of bread on top, spread with tartare sauce, place fish and pickled fennel on top, then sandwich with remaining bread slices. Top with a cornichon and guindilla to garnish, skewered with a cocktail pick. Serve with potato chips on the side.