Fish Butty

Feeds: 2


  • 2 brioche buns

  • 500g cod loin cut into chunky fingers

  • 125g plain flour

  • 1 beaten egg

  • 1 tsp salt

  • 1 tsp malt vinegar

  • 350ml beer

  • 6 tbsp mayo

  • 1 tbsp chopped capers

  • 1 tbsp chopped cornichons

  • 1 finely diced shallot

  • 1 tbsp finely chopped dill

  • 6 tbsp mayo

  • 1 tsp sugar

  • 1 - 2 tsp hot curry powder

  • 1 tsp lemon juice

  • 1 tsp ketchup

  • Oil for frying


  1. Start by mixing the beer batter, add flour, salt and vinegar to a bowl and whisk in the beer.

  2. Heat your oil to 170c dip the fish fingers into the batter and then into the oil being careful to not overcrowd the pan

  3. When the fish fingers are golden and crisp remove from the oil and drain

  4. Make the tartare sauce by combining 6 tbsp mayo, cornichons, gherkins, dill, capers and the shallot (you could also add a squeeze of lemon)

  5. To make the curry sauce mayo mix the remaining mayo with the sugar, curry powder, lemon juice and ketchup

  6. To serve toast the buns and spread tartare on the top bun and curry mayo on the bottom, add some salad leaves if you’re feeling healthy

  7. Slut this up to the max by dipping some chips in that beer batter and frying those to go with the butty
"Remember there is no dish that adding bacon does not improve"

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