‘Dab in a bap’

‘Dab in a bap’

By
From
River Cottage Every Day
Serves
1
Photographer
Simon Wheeler

This is a very quick lunch, and a great way to use dab. It’s one of our less-appreciated, yet more sustainable, native fish, so we can enjoy it with a clear conscience. The recipe also works well with other flattie fillets, such as small fillets of lemon sole or plaice.

The caper mayonnaise is a kind of pared-down tartare sauce – miles better than anything you can buy in a jar. I serve it with all sorts of fried fish dishes.

Ingredients

Quantity Ingredient
2 fillets dab or other flat fish, skinned if you prefer, such as lemon sole or plaice
a knob butter, plus extra for the bap
1 tablespoon sunflower or groundnut oil
2 tablespoons plain flour
1 large, white floury bap
lettuce leaves
a squeeze lemon, to serve
a dash tabasco sauce and a squirt of ketchup, to serve

For the caper mayonnaise:

Quantity Ingredient
2 tablespoons Mayonnaise
2 teaspoons capers, drained and finely chopped
1 tablespoon chopped parsley
lemon juice, (optional)

Method

  1. First, combine the mayonnaise, capers and parsley, adding a squeeze of lemon juice too, if you have any. Set aside while you cook the fish.
  2. Heat the butter and oil in a non-stick frying pan over a medium heat. Put the flour on a plate and season it well. Dust the fish with the seasoned flour, shaking off the excess, and fry for about 2 minutes on each side (if you are leaving the skin on, fry it skin-side down first for about 3 minutes, then give it a minute on the other side to cook through).
  3. Slice the bap in half and butter it generously. Lay a few lettuce leaves on the bottom half and put the fish on top, seasoning it further, if you like, with lemon juice and/or Tabasco. Dollop on the mayonnaise and/or a bit of ketchup if you prefer, then close the bap and eat right away, while the fish is still warm.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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