Fish and Chips are a classic combo, and a “Chip Butty” is iconic British comfort food, so why not combine the two? Now, you can be forgiven for imagining a sort of greasy golden brown conglomeration of guilt and shame at this point. But that’s not what is happening here.
The juxtaposition of this meal is part of what makes it so great, elements of your favourite take out treat but with an elevated twist. Instead of using a bland cut of white fish to make our fish fingers, we are using salmon. So, while the crunch of the panko is epic, the fish is the star. And it might also seem like a carb on carb obscenity to make a french fry sandwich, but it’s really a marvel of taste and texture.
As condiments go, that’s up to you. Quidee and I like our chip butty with just a little bit of Sriracha because we liked the added heat, but really, by using seasoned chips, and toasting the bread in the frying pan there is no shortage of flavour here.
Salmon Fingers & Crispy Chip Butty
Makes 3 adult portions, and takes less than 1 hour to complete.
Crispy Oven Chip Ingredients:
|1 ½ tsp.||Salt|
|2 tbsp.||Olive Oil|
|½ tsp.||Italian Seasoning|
Salmon Fingers Ingredients:
|½ tbsp.||Cumin Seed (Optional)|
|½ tbsp.||Coriander Seed (Optional)|
|½ cup||All Purpose Flour|
|1 cup||Panko Bread Crumb|
|¼ cup||Fresh Chopped Dill|
|¼ cup||Olive Oil|
|1 loaf||Sourdough Bread|
|–||Condiments as desired.|
- Prepare the chips:
- Fill a large pot half way with water, add 1 tsp. salt and 1 tbsp. olive oil and bring to a boil.
- While the water is heating, peel and chop the potatoes into evenly sized strips.
- When the water has reached a rolling boil add the potatoes.
- Let the water return to a rolling boil and boil 3 to 4 minutes more.
- Remove the pot from the heat and strain the potatoes.
- In a bowl, add the potatoes, the remaining olive oil, remaining salt, italian seasoning and paprika. Toss to evenly coat the potatoes.
- Preheat the oven to 4500F
- Arrange the potatoes in a single layer on a parchment lined baking sheet.
- Roast the potatoes for 10 minutes, then flip and bake 10 to 15 minutes more until golden and crispy.
- While the potatoes are roasting, prepare the Salmon Fingers:
- Pat the salmon dry with a kitchen towel, and remove the skin if necessary.
- Slice across the salmon filet to create “fingers” about 1 inch thick.
- Season with the salt and pepper.
- Grind together the cumin seed and coriander seed then sprinkle evenly over the salmon. (Optional)
- Set the fish aside while you prepare the dredge.
- Beat one egg and pour onto a large dinner plate.
- To a small dish or bowl add the flour.
- In another dish or bowl, add the breadcrumb and chopped dill and combine.
- Lightly coat each salmon finger in the flour, dusting off any extra.
- Roll the fingers in the egg, and then roll in the breadcrumb mixture. Set aside while you heat the oil.
- Heat the oil on high in a skillet.
- When the oil is very hot, add the fish fingers. Reduce the heat to medium and cook for 2 minutes.
- Gently flip the fish and fry the other side for 2 minutes.
- Remove from the pan.
- Assemble the sandwich:
- In the frying pan used to cook the fish, on medium heat, add two slices of the bread.
- Toast on one side to light golden brown then flip and toast the other side. Repeat with the remaining bread.
- To one slice of bread apply condiments as desired, then layer with the hot fries, and top with the second slice of toasted bread. Repeat with the remaining bread.
- Plate and serve with the salmon fingers.