Crispy fish sandwich

Name: Crispy fish sandwich
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: French
Ingredients: 1 shallot, finely diced; 10 cornichons, finely diced; 3 tbsp capers, roughly chopped; 1 egg yolk; ½ tbsp vinegar; salt to taste; 200ml avocado oil; 1.2kg mahi-mahi (8 x 150g pieces) or any white-fleshed fish; 2 whole eggs; 100g flour; 100g breadcrumbs

Jump to Recipe

Crispy fish sandwich

Ingredients

1 shallot, finely diced
10 cornichons, finely diced
3 tbsp capers, roughly chopped
1 egg yolk
½ tbsp vinegar
salt to taste
200ml avocado oil
1.2kg mahi-mahi (8 x 150g pieces) or any white-fleshed fish
2 whole eggs
100g flour
100g breadcrumbs

Directions

To make the sauce, in a tall jar, add the egg yolk, a pinch of salt, and a tablespoon of water. Pour in the avocado oil. Place an immersion blender at the bottom of the jar, turn it on, and slowly raise it to emulsify the oil with the yolk. Then add the finely chopped shallots, cornichons, and capers, and stir through.
Set up a crumbing station with flour, egg, and breadcrumbs. Season the flour with salt and white pepper, and whisk the eggs well. Dust the fish in the flour, tapping off any excess before dunking into the egg, and finally into the breadcrumbs.
Preheat your air fryer to 200°C (392°F). Lightly spray the fish with olive oil and place in the air fryer for 5 minutes. Flip the fish and cook for a further 6 minutes. If baking in the oven, it might take a few minutes longer, but follow the same steps.
Toast your buns in a hot pan. Start with the crumbed fish, add a slice of cheese, and a tablespoon of tartar sauce. Serve and enjoy!