Ingredients
Makes 2 sandwiches
- 1 batch loaf
- 500g monkfish, cleaned
- 300ml buttermilk
- 500g plain flour
- 1tbsp smoked paprika
- 1tbsp garlic powder
- 1 tbsp cayenne pepper
- 1tbsp ground coriander
- 2 tsp salt
- 1 tsp black pepper
- 200g precooked chips, kept in freezer
- 1 red onion
- 100ml malt vinegar
- 100ml water
- 50g sugar
- 100g frozen peas
Method
- Preheat the oven to 240c.
- To prepare the monkfish, portion into thumb sized chunks
- Dust the fish in some plain flour and soak in the buttermilk, leave to marinate in the fridge for 2 hours.
- Mix the plain flour with the paprika, garlic powder, cayenne, coriander, salt and black pepper. Set aside
- Slice the onion as finely as possible and place in a bowl. Add the water, vinegar and sugar to a pot and bring to the boil, pour over the onion and leave to cool.
- Place the defrosted peas in a bowl and crush with a fork, season with salt and some lemon juice.
- Remove the chips from the freezer and coat in plain oil, place on a pre heated non -stick tray and cook in the oven for 15mins until golden brown.
- Heat a deep pan with a good amount of plain oil. Allow it to get hot. Remove the monkfish from the buttermilk and coat in the spicy seasoned flour. Cook for 2 mins on both sides until golden brown.
- Cut 2 thick slices from the batch loaf and toast, spread some mayonnaise on each slice and then build the butty: Crushed peas, pickled red onion, crispy chips, and monkfish. Sprinkle with more malt vinegar and salt, then squeeze together. Serve with the leftover chips and some mayonnaise to dip.
