Cheat’s Fish Butty with Harissa Butter

Name: Cheat’s Fish Butty with Harissa Butter
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 White fish fillets; 40 g Unsalted butter; 1 1/2 tbsp Harissa paste; 1/2 Lemon zest; 1 tsp Lemon juice; Salt; Freshly cracked black pepper; 1 tbsp Olive oil; 200 g Frozen peas; 20 g Unsalted butter; 1 handful Fresh mint; Lemon juice; Salt; Freshly cracked black pepper; 120 g Good-quality mayonnaise; 2 Spring onions; 1 tbsp Capers; 2–3 Cornichons or pickles; 1 handful Fresh dill; 1 handful Flat-leaf parsley; 1 handful Chives; 1/2 Lemon zest; 1/2 Lemon juice; Freshly cracked black pepper; Salt; 2 Ciabatta rolls; Olive oil or a little butter; Lemon wedges

This is my slightly cheat-y version of a fish butty and, if I’m honest, I much prefer it to the battered version (as batter is far too greasy for my liking). Here, there is no messing around with flour, batter or a deep fryer. Instead, we are taking a nice thick piece of whatever white fish you can get your hands on, covering it in harissa butter and cooking it over seriously high heat until the outside gets charred, crispy and slightly gnarly, while the inside stays beautifully juicy. I originally cooked mine in the pizza oven which obviously gives you that lovely hit of intense heat and little burnt edges, but don't worry if you haven't got one. A screaming hot frying pan or your grill turned up as high as it will go will get you pretty damn close. Basically a fish finger sandwich after a glow-up.

Prep

20m

Cook

Total

27m

Cheat’s Fish Butty with Harissa Butter

This is my slightly cheat-y version of a fish butty and, if I’m honest, I much prefer it to the battered version (as batter is far too greasy for my liking). Here, there is no messing around with flour, batter or a deep fryer. Instead, we are taking a nice thick piece of whatever white fish you can get your hands on, covering it in harissa butter and cooking it over seriously high heat until the outside gets charred, crispy and slightly gnarly, while the inside stays beautifully juicy. I originally cooked mine in the pizza oven which obviously gives you that lovely hit of intense heat and little burnt edges, but don't worry if you haven't got one. A screaming hot frying pan or your grill turned up as high as it will go will get you pretty damn close. Basically a fish finger sandwich after a glow-up.

Prep

20m

Cook

Total

27m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start with the tartare sauce because it gets better if you give it 15–20 minutes to sit. Add the mayonnaise to a bowl with the spring onion, capers, chopped pickles, dill, parsley and chives. Add the lemon zest and juice, followed by plenty of black pepper, then give everything a really good mix.

For

Ingredients

For the fish

White fish fillets, thick, around 150–180g each — cod, hake, pollock or haddock all work brilliantly

Per Serving

Calories

1222kcal

Fat

85g

Saturates

21g