Letitia's Weekly Recipe - with Walsall chef Alex Cliff (23rd July 2022)

Available for over a year

RECIPE: Ingredients: Per person One fresh piece of cod/haddock. No thicker than 2cm 75 grams of flour 75 ml of soda water 1tbsp baking powder Cracked black pepper Coarse sea salt Rocket/baby gem if preferred Panini roll or ciabatta Olive oil Lemon *For the sauce* 1 cup mayonnaise 1/2 cup chopped dill pickles 1 teaspoon capers, chopped 2 teaspoons Dijon mustard 2 teaspoons finely chopped red onion 2 teaspoons lemon juice Salt and pepper to taste A dash of hot pepper sauce Instructions: Vegetable oil for a shallow fry - turn this on ready at a medium to high heat. Preheat your oven to 180-190° To start you want to deskin your fish if it has not already been done for you. Pull back on the corner of the fish, place your knife flat to the fish and slowly pull back. Prepare your batter by sieving the flour and baking powder together add in your salt and pepper (don't be shy). Slowly add your soda water and whisk until you create a smooth batter that nicely coats the back of a spoon. Dip this fish ensuring a smooth even coating all over and place away from you straight into the pan (you're going to fry this on either side for 3 minutes). To make the tartar sauce In a small bowl, combine mayonnaise, chopped dill pickles, capers, Dijon mustard, red onions, lemon juice, hot pepper sauce, salt and pepper. Mix well to combine. Keep in the fridge until serving. Now this fish should be ready to go into the oven on a baking tray for about 10 minutes (you want that batter nice and crispy). Take out your Panini or ciabatta and drizzle with olive oil. Toast until golden brown (or desired toasting). Spread a good amount of tartar sauce on the bottom layer (crunch your leaves on top of this). Place your beautiful fish on top and squeeze a good amount of lemon juice over. You can now either use some more tartar for a fuller flavour.