Crispy Fish Sliders
Over a year ago
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Ingredients
- 150g/ 5 ¼ oz rice flour
- 180ml/ 6fl oz cold sparking mineral water
- sea salt and cracked black pepper
- 8 x 125g/4oz small white fish fillets skin off and halved
- vegetable oil for shallow frying
- 8 8 small soft bread rolls halved
- 8 butter lettuce leaves
- Tartare Sauce
- 150g / 5 ¼ oz whole egg mayonnaise
- 6 cornichons cropped
- 1 tbsp salted capers rinsed and chopped
- 1 tbsp chopped dill
- 1 tbsp lemon juice
Accompaniment
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Method
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1. To make the tartare sauce, place the mayo, cornichons, capers, dill and lemon in an bowl and mix to combine. Set aside.
2. Place 100g/ 3 1/2 oz of the rice flour in a bowl add the mineral water, season with salt and pepper and whisk to a smooth butter.
3. Dust the fish in the remaining rice flour shaking off any excess.
4. Heat 2cm 3/4 in of oil in a deep frying pan over high heat. Dip the fish in the batter and cook in the hot oil, in batches, for 2-3 mins ech side or until crisp and lightly golden. Drain on absorbent paper.
5. Spread the bread rolls with the tartare sauces and fill with the lettuce and fish.
6. Serve with crisps, if desired.
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