Crispy Fish and Chips Sandwich

Crispy Fish and Chips Sandwich

Prep time

25 minutes

Cook time

20 minutes

Total time

45 minutes

Serves

4 people

Ingredients

4 pains Hamburger 6 Buns

1/2 cup mayonnaise

1 dill pickle- small to medium size, finely chopped (3-4 tbsp.)

1 tbsp. fresh lemon, zest and juice, more if desired, and extra for serving

1 tbsp. capers, chopped (optional)

1 1/2 tbsp. fresh dill or parsley, washed, dried and chopped, divided

1/2 tsp. Dijon mustard
Salt and fresh cracked black pepper

1 lb cod fillet cut crosswise into 12 x 1" strips

1/3 cup all-purpose flour

1 tsp. onion powder

1/2 tsp. garlic powder

2 eggs

1 1/3 cup breadcrumbs, panko, or plain.

1/2 cup plain or flavoured potato chips, lightly crushed

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Instructions

Tartar Sauce
1. In a small bowl, combine mayo, pickle, lemon, capers, 1 Tbsp. herbs, mustard and salt, and pepper to taste. Cover and set aside in the fridge for 30 minutes before use. - Alternative: Use a prepared or jarred Tartar sauce.

Breading
1. In 3 shallow containers (pie plate or 9x9"" baking dish size), fill with 1) flour mixed with, onion and garlic powders, 2) eggs, cracked and beaten 3) Breadcrumbs mixed with 1/2 Tbsp. chopped herbs. Alternative: Use a frozen fish stick or filet and prepare according to package directions.

Fish Sticks
1. Preheat oven to 375 F.

2. Dry codpieces well on paper towel. Season with salt and pepper. A few pieces at a time, place fish pieces in flour mixture and toss to coat. shaking off excess four, dip into the beaten egg.

3. Shaking off excess egg, place into breadcrumbs and roll to evenly coat. Repeat process with remaining pieces of fish.

4. Place breaded fish pieces onto a parchment-lined baking pan

5. Bake for 15-20 minutes, turning over fish pieces halfway
through until breading is golden and fish flakes easily with a fork.

6. To assemble, place hot 3 fish sticks lengthwise in each hotdog bun, and spoon over 2-3 Tbsp. tartar sauce per roll. Sprinkle potato chips over top.
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