Recipe corner: Masala spiced fish finger sandwiches

I don’t think that I ever met a sandwich that I didn’t like.  Not all sandwiches are created equal, obviously, and the slightly flabby, pre-boxed supermarket offerings are never going to be the finest example of the genre.  And yet, something magical happens when you take a thing and shove it in between two slices of bread, preferably with a smear of another thing.

Actually, I’ve just remembered.  I don’t really like peanut butter and jam sandwiches.  Mind you, I can’t remember the last time I tried to eat one.  Maybe I should have another go.

Anyway, this recipe is my current favourite sandwich.  It was created by D as an anniversary treat meal back in September and it combines three great loves – fish, curry and sandwiches.  The ingredient list looks long (as is often his wont) but there is nothing there that you likely won’t have in your spice cupboard and the results are superlative.

Ingredients

2 thick fillets of white fish – cod loin or monkfish work well

Tbsp vegetable oil

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

1 tsp curry powder

1 tsp ground cumin

1 tsp cumin seeds

1 tsp ground coriander

1 tsp fennel seeds

100g flour

1 tbsp cornflour

1 thumb of ginger, finely grated

2 cloves of garlic, crushed

100ml beer or lager

Suggested to serve:

2 x sub rolls

Mango chutney

Cucumber raita (bought or homemade  - combine yoghurt, crushed garlic, coriander or mint, lemon juice and grated or sliced cucumber)

Shredded lettuce

Serves 2, 9 pro points per portion (fish fingers only)

Combine all the dry spices with the cornflour, half (50g) of the flour, and plenty of salt and pepper.

Meanwhile, cut the fish into finger shapes.  Or any shapes you like really.  Toss well in the spicy flour and then set aside.

Add the remainder of the flour and the ginger, garlic and beer and stir well to make a batter.  If it looks to be too thick – you want it to be about the consistency of double cream – add a touch more liquid.

Return the floured fish fingers to the batter and coat well.  You can do this well in advance and leave them in there quite happily.

To serve as suggest, split the rolls in half and spread one side with mango chutney and the other with raita and sprinkle over the lettuce and any other fillings that you might fancy.  Heat the oil and then fry the fish for a couple of minutes on each side, so that the batter crisps up and the fish remains tender.  Add to the bun and serve.

D’s drinking note:  Preferably accompany with a small glass of whatever beverage you used to make your batter – I like Saltaire Cascade Pale Ale.