Crispy Fish Sandwiches with Spicy Tartare

Method

• Step-by-Step Method for Crispy Fish Sandwiches with Spicy Tartare
• Finely slice the red onion.
• In a small bowl, mix the finely sliced red onion with the caster sugar and white wine vinegar.
• Set the onion mixture aside to lightly pickle while preparing other ingredients.
• Slice the cucumber in half lengthways and use a spoon to scrape out the seeds.
• Thinly slice the seeded cucumber into strips or ribbons.
• Separate the Little Gem lettuce leaves and wash if needed, then pat dry.
• Mix the tartare sauce with mustard and a few dashes of Tabasco in a small bowl until fully combined to make the spicy tartare sauce.
• Toast the split soft buns under a grill or on a dry pan until golden brown.
• Cook the breaded cod or haddock fillets according to package instructions until crispy and cooked through (typically bake in a preheated oven at 200°C for 18–22 minutes, turning once).
• When the fish has 3 minutes left, lay a slice of cheese on each fillet and return to the oven to melt.
• Drain the quick-pickled onions of excess liquid.
• Assemble each sandwich by layering a toasted bun base, a leaf of Little Gem lettuce, a few cucumber slices, a cheesy fish fillet, and pickled onions.
• Spoon some spicy tartare sauce over the top and cap with the other half of the bun.
• Serve immediately while the fish is hot.
• Suggest plating with extra lettuce leaves or cucumber ribbons on the side for crunch and freshness.
• Suggest serving with extra spicy tartare sauce on the side for dipping.
• Steps for pickling, slicing, mixing, and assembly can be partially parallelized for efficiency.
• Clear isolation of each stage makes it beginner-friendly or easy for a team.
• Only the listed ingredients are used, and the plating suggestion is value-added.