Name: Ultimate fish sandwich
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Ingredients: 8 large sand whiting fillets (about 100gm each), skin on, pin-boned; 600 ml buttermilk; 50 gm (⅓ cup) plain flour; 2 tsp coarsely crushed pepperberries; 2 eggs, lightly beaten; 90 gm (1½ cups) panko crumbs; Vegetable oil, for shallow frying; 4 slices Jack cheese, halved on an angle; 12 slices thick white bread, crusts removed, then halved into fingers; ½ iceberg lettuce, thinly shaved on a mandolin; Potato chips, to serve; Cornichons and guindilla (pickled chillies), for garnishing; Pickled fennel; 1½ tbsp white wine vinegar; 2 tsp caster sugar; ¼ tsp roasted fennel seeds, coarsely crushed; 1 fennel, thinly sliced on a mandolin; Spicy honey mustard; 60 gm (¼ cup) Dijon mustard; 1 tbsp honey; 2 tsp hot sauce; 2 tsp finely chopped tarragon; Lemon myrtle and finger-lime tartare; 75 gm (¼ cup) mayonnaise; 70 gm (¼ cup) Greek-style yoghurt; 8 cornichons, finely chopped; 1 tbsp finely chopped capers; ½ small golden shallot, finely chopped; 1½ tbsp each finely chopped dill and parsley; 1 tbsp finger lime pearls

When it comes to crafting the ultimate fish sandwich, there are multiple factors to consider. Firstly, the fish must be top quality.

“Sand whiting is readily available and flakes beautifully. And slashing the skin prevents the fillet from curling,” shares GT food editor Maxwell Adey. “Crumbing fish holds better than a batter, so it sits well in the sandwich as it creates structure.”

This recipe also pays homage to both British crustless sandwiches and Japanese konbini sandos. “The bread should be soft to contrast with the texture of the crisp crumbed fish,” says Adey. Sauce is also essential. In a nod to fish master Josh Niland, we’ve added yoghurt to the tartare. “This lightens it and adds acidity, as does the addition of pops of finger lime.”

And we’ve gone for two sauces, along with pickled fennel, to balance the stacked style of this fish sandwich. “This adds tang, heat and sweetness.”

A guindilla and cornichon are the savoury cherry on top, with a crunchy side of salted potato chips.

Ingredients

8 large sand whiting fillets (about 100gm each), skin on, pin-boned

600 ml buttermilk

50 gm (⅓ cup) plain flour

2 tsp coarsely crushed pepperberries

2 eggs, lightly beaten

90 gm (1½ cups) panko crumbs

Vegetable oil, for shallow frying

4 slices Jack cheese, halved on an angle

12 slices thick white bread, crusts removed, then halved into fingers

½ iceberg lettuce, thinly shaved on a mandolin

Potato chips, to serve

Cornichons and guindilla (pickled chillies), for garnishing

Pickled fennel

1½ tbsp white wine vinegar

2 tsp caster sugar

¼ tsp roasted fennel seeds, coarsely crushed

1 fennel, thinly sliced on a mandolin

Spicy honey mustard

60 gm (¼ cup) Dijon mustard

1 tbsp honey

2 tsp hot sauce

2 tsp finely chopped tarragon

Lemon myrtle and finger-lime tartare

75 gm (¼ cup) mayonnaise

70 gm (¼ cup) Greek-style yoghurt

8 cornichons, finely chopped

1 tbsp finely chopped capers

½ small golden shallot, finely chopped

1½ tbsp each finely chopped dill and parsley

1 tbsp finger lime pearls

1 tsp ground lemon myrtle, or to taste

Method

Slash fish skin and halve fillets crossways. Place fish in a large bowl; pour over buttermilk to submerge, then cover and refrigerate to lightly brine (2 hours).

Filleting and halving the sand whiting for the ultimate fish sandwich — Step 1. Filleting and halving the sand whiting.

For pickled fennel, combine vinegar, sugar, fennel seeds and ¼ tsp sea salt flakes in a bowl and stir to dissolve the sugar. Add fennel, toss to coat, then set aside, tossing occasionally, until lightly pickled (15 minutes). Drain before serving. For spicy honey mustard, combine all ingredients in a bowl. For tartare, combine all ingredients in a bowl and season to taste.

Drain fish fillets from brine and pat dry with paper towel. Place flour, pepperberries and 2 tsp salt in a shallow dish. Place egg and panko in separate shallow bowls. Dust fish evenly in flour; shaking off excess. Dip into egg and then press into crumbs, coating evenly. Place on a baking tray lined with baking paper; refrigerate until ready to cook.

Battering the sand whiting for the fish sando — Step 3. Crumbing the sand whiting.

Heat 1cm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry fish, in batches, turning once, until golden brown and just cooked through (1 minute each side; be careful, hot oil will spit). Drain on a rack set over a baking tray lined with paper towel, then immediately place a piece of cheese on each to melt.

Shallow-frying the sand whiting for the fourth step in our fish sandwich recipe — Step 4. Shallow-frying the sand whiting.

To assemble, place one-third prepared bread slices on a clean work surface, spread with spicy honey mustard and top with lettuce. Place another layer of bread on top, spread with tartare sauce, place fish and pickled fennel on top, then sandwich with remaining bread slices. Top with a cornichon and guindilla to garnish, skewered with a cocktail pick. Serve with potato chips on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Ingredients

Method

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