SPICY FISH SANDWICH

MAKES 4

Ideally these sandwiches would be made with catfish, though flathead or King George whiting are great here too. If you don’t have access to any of these, then use a good-quality local, firm white fish. 8 × 125 g catfish, flathead, King George whiting, or other firm white fish fillets, bones removed

1 egg

400 ml buttermilk

Pinch of salt flakes

Pinch of ground white pepper

3 cups cornmeal

Canola oil, for deep-frying

SEASONING

1 tbsp chilli powder

1 tbsp salt

FLOUR MIX

200 g plain flour

1 tbsp Old Bay Seasoning

TO SERVE

White onion, cut into thin rings White bread slices

American mustard

Sliced pickles (gherkins)

Ranch dressing (optional)

For the seasoning, combine the chilli powder and salt in a small bowl. Set aside.

To make the flour mix, combine the flour and seasoning in another bowl.

Pat the fish fillets dry and check again that all the bones are removed, then dust with the flour mix on both sides.

Whisk the egg, buttermilk, salt and white pepper together in a bowl. Place the cornmeal in a separate bowl.

Dip each fish fillet first into the buttermilk mixture and then into the cornmeal to coat evenly. Arrange the coated fillets on a tray and set aside in the fridge for 1 hour.

When ready to cook, half-fill a heavy-based skillet, saucepan or deep-fryer with oil and heat to 180ºC. Carefully lower the fish pieces into the hot oil and fry for 2-3 minutes until golden and cooked through, being careful not to let the oil get any hotter as you will risk burning the cornmeal. Drain on paper towel and dust with the seasoning mix.

To serve, pile some finely sliced onion rings onto bread slices, lay the fish fillets on top and finish with some mustard, sliced pickles and ranch dressing, if you like (it’s optional, but it makes this sandwich a whole lot better).