Fried fish sandwich

Fried fish sandwich

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Admittedly, tucking into fried fish sandwiches at home doesn’t have quite the same romance as eating them on the shores of the Bosphorus, but these are very tasty and would make a quick and easy weekend lunch.

Ingredients

Quantity Ingredient
30ml olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
4 x 120g rock flathead fillets
1 baguette
extra-virgin olive oil
2 tablespoons good-quality mayonnaise, (optional)
1 baby cos lettuce, shredded, (inner leaves only)
2 vine-ripened tomatoes, sliced
1/2 small purple onion, finely sliced into rings
1/2 cup mint leaves
2 pickled green chillies, shredded
generous squeeze lemon juice
lemon wedges, to serve

Method

  1. Heat the olive oil in a heavy-based frying pan. Combine the salt, pepper and paprika and sprinkle over the fish fillets. Fry the fish, about 2 minutes on each side, until crisp and golden brown.
  2. Meanwhile, split the baguette lengthwise and brush inside with extra-virgin olive oil and add the mayonnaise, if using. Fill the baguette with lettuce, then top with the tomato, onion, mint and chilli. Place the hot fish on top and squeeze on the lemon juice. Press the baguette shut and use a very sharp, serrated knife to cut it into quarters. Serve wrapped in napkins with lemon wedges alongside.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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