Pike Sandwiches with Cambridge Sauce
- 2 pieces pike
- 1 each eggs beaten with 2 tablespoons buttermilk
- 1 x vegetable oil for frying
- 3 tablespoons cornmeal
- 3 tablespoons flour, all-purpose
- 4 slices pumpernickel bread
- 2 each pickles, dill
- 1 each egg, hard-boiled
- 1 can anchovy fillets rinsed and chopped
- 1 teaspoon capers crushed
- 1/2 teaspoon chervil chopped
- 1/2 teaspoon tarragon leaves chopped
- 1/2 teaspoon parsley leaves chopped
- 1/2 teaspoon chives chopped
- 1 teaspoon dijon mustard
- 1 teaspoon champagne vinegar
- 1 pinch cayenne pepper
- 1/2 cup olive oil
- 1 x salt and black pepper
- Place the fish fillets in the egg and buttermilk mixture.
- Now, the Cambridge sauce.
- In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper.
- Stir and mash together thoroughly.
- Then gradually add the oil and incorporate completely.
- You should end up with a mayonnaise type consistency.
- Place vegetable oil in a deep saute pan to come no more than 13 up the side of the pan.
- Heat until a deep fat fry thermometer registers 350F (180C).
- Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole spice.
- Coat the fish fillets with the flour mixture.
- Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes.
- Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce.
- Remove the fish from the pan and drain on paper towels.
- Place each piece on a slice of bread and top with another slice.
- Garnish with the pickles.
pike, eggs, vegetable oil, cornmeal, flour, bread, pickles, egg, anchovy, capers, chervil, tarragon, parsley, chives, mustard, champagne vinegar, cayenne pepper, olive oil, salt
Taken from recipeland.com/recipe/v/pike-sandwiches-cambridge-sauce-43475 (may not work)