EDD FISHER'S CHALLAH FRIED FISH SANDWICH
Challah Fried Fish Sandwich
SERVES 22 Challah rolls (burger bun size)
400g Flathead tails
2 eggs, beaten (aka egg wash)
Olive oil for frying
1/4 Red cabbage
1 small bunch flat leaf parsley
1 small bunch fresh dill
1/4 cup Mayonnaise
1/2 tablespoon Lemon Juice
1/2 tablespoon finely chopped dill pickle
1/2 tablespoon capers
1/2 stalk celery, finely chopped
1/2 teaspoon dijon mustard
Salt, pepper & tabasco to taste
Crumb flathead tails with the flour and egg wash and breadcrumbs. Heat enough olive oil in a heavy saucepan for a shallow fry.
Thinly slice cabbage and radishes, combine with parsley and dill.
Shallow fry flathead tails until golden brown and crispy.
Mix the tartar sauce ingredients together.
Lightly toast Challah rolls, spread generously on both sides with tartar sauce, add the slaw and place the fried fish on top.
Serve with additional dill pickles, pickled red onion and potato crisps.