Bombay fish finger sandwich recipe
Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces.Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt.Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp.Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper.Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes.Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan.To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces. Cut the fish into finger-length pieces. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad.