Shopping list for 4
400g cod fillet
1 free range egg
4 rusks
1 teaspoon dried parsley
a pinch of salt & pepper
100g bacon, rashers
mayonnaise to taste
2 large vine tomatoes
a bag of mixed lettuce
4 buns
A delicious sandwich for the weekend, our interpretation of a fish BLT. We take Barra Gallega (Spanish baguettes) for it. The recipe is for 4 people, we make 2, just halve everything ;) Mayonnaise can come out of a jar, but for the enthusiast we add the glorious recipe of Michel Roux Jr.
How to make a fish BLT
Preheat the oven to 180°C then cut the blocs of fish into 3 sticks, lenght wise.
Crumble the rusks by rubbing them together.
Whisk the egg with a drop of water, salt&pepper and parsley.
Coat the fish with the egg then with the crumbs.
Place the fish on waxed paper on a tray, slide it in the oven.
Bake the fish in 8 - 10 minutes golden brown.
Meanwhile fry the bacon until crispy in a frying pan.
Spread the bottom half of the buns with mayo, lettuce and tomato.
Divide the bacon over the buns as well.
Top it with the fish then sprinkle on some parsley.
Serve the Fish BLT's immediately.
Enjoy the weekend!