Cod dogs with tomato and dill relish and harissa lime mayo
1 HOUR | SERVES 4 | EASY This is a clever, economical twist on the lobster roll but with loads more flavour and a spiced crunchy coating to make it even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish.
eggs 2 medium, beaten plain flour 100g, well seasoned paprika (not smoked) 2 tsp english mustard powder 1 tbsp garlic granules 1 tbsp
cayenne pepper 1 tsp
ground turmeric 1 tsp
cod loin 500g, cut into 2-3cm chunks vegetable oil for deep-frying
hot dog buns 4 HARISSA-LIME MAYO
mayonnaise 3 tbsp
lime 1 zested, Ω juiced
rose harissa 1 tbsp RELISH
onion º, finely diced
tomato 1, finely chopped
dill º a small bunch, chopped olive oil a drizzle
caster sugar Ω tsp
• In a small bowl, mix the mayo with the lime zest and juice, harissa and some seasoning.
• To make the relish, combine the onion, tomato and dill on a chopping board by running your knife through them until they blend together. Put into a bowl, add a drizzle of olive oil, then the sugar and season well.
• Pour the beaten eggs into a small, shallow bowl, and the flour mixed with all the spices into another. Coat each piece of fish in the flour, shaking off any excess, then dip into the egg mixture and then back into the flour again, ensuring each piece is well coated. Repeat with the remaining pieces.
• Fill a deep pan no more than 1/3 full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the fish pieces, in batches, for 2 minutes until the batter is really crisp and deep golden, then drain on kitchen paper.
• To serve, fill each bun with pieces of fish, drizzle over some harissa-lime mayo and top with relish.
PER SERVING 778 KCALS | FAT 39.5G SATURATES 4.3G | CARBS 64G | SUGARS 4.5G FIBRE 4.1G | PROTEIN 39.6G | SALT 1.8G