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Instead of haddock, grill halloumi and layer it into the buns with crisp lettuce and pickled cucumber. Layer up the fish, watercress and gherkins (or some pickled jalapeño, if you want more spice), and eat at once. Toast the buns and spread both sides with aïoli. Squeeze over the rest of the lemon and season with a little sea salt. Put the sunflower oil in a large pan on a medium-high heat and, once hot, saute the breaded fish in two batches, until golden all over and cooked through. Season to taste, and add more chilli if you’d like a little more heat. Put half the chopped chilli in a powerful blender with the garlic and coriander, blitz, then add the juice of half the lemon and the mayonnaise, and blitz again to a smooth, green aïoli.
Cut away and discard the stems and roughly chop the flesh. Put a small frying pan on a high heat and dry toast the chillies, turning them regularly, until black all over. Leave in the fridge to set for 20 minutes while you make the aïoli.
Season the flour, then dip each piece of fish first in the flour, shaking off the excess, then the egg and finally the breadcrumbs. Put the flour on one plate, the egg on another and the breadcrumbs on a third. I love using a sourdough bun for maximum goodness, but a ciabatta roll also works a treat.ġ small bunch coriander, rinsed and roughly chopped (stalks and all)Ĭut the haddock into fat strips that can easily be divided between the buns.
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