Mob’s Bombay Fish Finger Sandwich
Curry mayonnaise and crushed Bombay Mix add a punch of flavour to this upgraded recipe for a childhood classic dish from Mob.
From the book
Whizzing up Bombay Mix to make the crust for these fish fingers takes your favourite childhood dinner to the next level. Baking the fish fingers helps them retain their shape while still keeping them nice and crisp to contrast with the squishy white bread and tangy curry mayo. Oh, and let’s not forget the obligatory shredded iceberg. Nostalgia’s never tasted this good.
|5 tbsp||tikka curry paste|
|4||skinless and boneless cod fillets (approx. 500g), sliced into 3cm-wide strips|
|8||thick slices of white bread|
|¼||iceberg lettuce, shredded|
|salt and black pepper|
Preheat the oven to 200°C fan.
Add the Bombay Mix to a food processor and blitz to coarse crumbs. Pour these into a shallow bowl.
Add 3 tablespoons of curry paste to another shallow bowl with 40g of mayonnaise and loosen with 30ml of water. Whisk until smooth and season well.
Dip the cod strips into the curry paste mix one at a time so that they are totally covered, then shake off the excess. Dip them in the Bombay Mix and toss so they are coated.
Pop a sheet of baking paper on a baking tray. Evenly space the fish fingers on the tray, then put in the oven to cook for 12–15 minutes until the crumbs are lightly golden and the fish is cooked through.
Mix the remaining 2 tablespoons of tikka curry paste with the remaining 110g of mayonnaise in a bowl.
Spread each bread slice with mayonnaise, then lay the fish fingers on 4 slices. Top with lettuce, then sandwich each one closed with the remaining bread slices. Serve with a grinding of black pepper, if you like.