Cajun Fish and Chips Sandwich with Caviar Tartare and Curry Sauce

Ingredients

• 275 ml Ice-cold lager (250–300 ml stated; soda water is offered as an alternative in the transcript.)
• 1 tsp Baking powder
• 1 cup Cornflour
• 1 cup Plain flour (For the batter.)
• 1 cup Plain flour (For dusting the fish.)
• Vegetable oil (For deep-frying the fish; amount not specified.)
• 1 tbsp Smoked paprika
• 1 tbsp Cajun seasoning (For the batter.)
• 0.5 tsp Salt (For the batter.)
• 1 tsp Garlic powder
• 600 g Cod or haddock loin (Cut into 4 strips; choose cod or haddock.)
• Vegetable oil (For frying the fries; amount not specified.)
• Fine salt (To season the fries; amount not specified.)
• 3 Maris Piper potatoes (Large.)
• 3 Shallots (Very finely diced.)
• 1 tsp Black pepper
• 1 tbsp Caviar
• 1 cup Kewpie mayonnaise
• 1 tbsp Capers (Finely chopped.)
• 1 tbsp Fresh dill (Finely chopped.)
• 2 tbsp Fresh chives (Finely chopped; the source says 1 tbsp x2. Additional chopped chives are listed for garnish without a quantity.)
• 1 clove Garlic (Finely grated; for the tartare.)
• 1 Lemon juice (Juice of 1 lemon.)
• 1 tsp Dijon mustard
• 0.5 tsp Turmeric
• 1 tbsp Plain flour (For the curry sauce.)
• 1 tsp Worcestershire sauce
• 1.5 tbsp Mild curry powder
• 500 g Chicken stock
• Salt (To taste; for the curry sauce.)
• 1 clove Garlic (The source wording says “finely cloves”; interpreted as a finely prepared clove.)
• 1 White onion (Small, finely sliced.)
• 1 tbsp Butter (For the curry sauce.)
• 2 Dough pieces (Source wording is “2 or dough pieces”; the intended type of bread or dough is unclear.)
• Mozzarella (Grated; amount not specified.)
• Gouda (Sliced; amount not specified.)
• Fresh chives (Finely chopped, for garnish; amount not specified.)
• Butter (For toasting the sandwich; amount not specified.)
• Coriander (A handful, finely chopped; no numeric amount specified.)
• 1 clove Garlic (Finely grated; for the garlic-herb butter.)
• 2 tbsp Butter (Melted; for the garlic-herb butter.)
• 1 ladle Hot frying oil (One ladleful, taken from the hot frying oil; ladle size not specified.)
• 1 tbsp Cajun seasoning (For the finishing oil/glaze.)

Steps

1. 1

   Make the caviar tartare by adding the tartare ingredients—shallots, black pepper, caviar, Kewpie mayonnaise, capers, dill, chives, grated garlic, lemon juice, and Dijon mustard—to a bowl. Mix them together, then leave the bowl in the fridge to set. The source does not specify a chilling time.

2. 2

   Start the curry sauce in a pan with the butter, sliced onion, and garlic. Cook until the onion and garlic are soft.

3. 3

   Add the turmeric, flour, Worcestershire sauce, and curry powder to the pan, then add the chicken stock. The source does not state exact timing for adding each spice or whether to stir between additions.

4. 4

   Reduce the sauce by half. Taste and adjust with salt. If it is too salty, add more water until it reaches the desired consistency.

5. 5

   Blend the curry sauce until smooth. Heat it again before serving as a dip; the source does not specify a blending method or reheating duration.

6. 6

   Cut the potatoes into shoelace-style fries. Rinse them in water, then dry them thoroughly; the source's method has an apparent typo (“dry wife frying”), and gives no frying temperature or timing.

7. 7

   Deep-fry the dried fries until crispy, then season with fine salt to taste. The source says to deep-fry them once but does not give a temperature or duration.

8. 8

   Cut the fish into four strips if not already cut. In a bowl, combine the baking powder, cornflour, the 1 cup of plain flour for the batter, smoked paprika, Cajun seasoning, salt, and garlic powder.

9. 9

   Add the ice-cold lager to the batter mixture (or use soda water, as stated in the transcript). Mix until most of the lumps are removed.

10. 10

    Dry the fish pieces, then coat them in the separate plain flour for dusting. The transcript also mentions salt on the fish, but the written ingredient list does not specify an additional amount; the listed batter salt is retained above.

11. 11

    Dredge the floured fish in the wet batter, coating each piece.

12. 12

    Deep-fry the battered fish for 3–5 minutes, until golden brown. The source does not specify an oil temperature or give an internal-temperature cue.

13. 13

    Combine 1 ladleful of hot frying oil with 1 tablespoon Cajun seasoning. Coat the fried fish pieces with this Cajun finishing oil to make the glaze.

14. 14

    Prepare the garlic-herb butter by mixing the melted butter with finely chopped coriander and grated garlic. The source lists these ingredients and says to brush the sandwich with a garlic-herb brush, but does not specify when to make the mixture.

15. 15

    Assemble the toastie using the dough pieces and cheese of choice; the listed cheeses are grated mozzarella and Gouda slices. The source does not give precise layering or filling instructions.

16. 16

    Fry the assembled sandwich in a pan until the cheese melts. Brush it with the garlic-herb butter and finish with chopped chives. Serve with the fries, caviar tartare, and reheated curry sauce.

Notes

The source contains several unclear or incomplete details: “2 or dough pieces” is retained as an uncertain bread/dough quantity; the frying oil amounts, cheese amounts, garnish amounts, and several seasoning amounts are not specified. The written method does not provide fish-oil temperature, fry time for the potatoes, sandwich assembly details, or a tartare chilling duration. The transcript gives soda water as an alternative to lager and says the fries are deep-fried once.

Nutrition per serving

• main
• British
• fish
• deep-fried
• sandwich
• Cajun-spiced
• with-fries