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Thomasina Miers’ recipe for breaded haddock bread with roasted chili aioli and watercress | Food

lin Mexico, tortas are popular sandwiches made of crusty rolls layered with black beans, sliced ​​avocado, pickles, salsas, and grilled meats or cheeses. The combination of these ingredients, with their sour, crunch, salt and smoke, make for an intoxicating combination. If you’re near the sea in the summer, try giving line-caught fish the torta treatment for something much more than the sum of its parts.

Breaded haddock sandwich with roasted chili aioli and watercress

I like to use a sourdough bun for maximum goodness, but a ciabatta bun is also delicious.

Preparation 30 minutes
Cook 10 minutes
Serves 4

400 g haddock fillets
60 g flour
1 egg
beaten
80 g panko breadcrumbs
Salt and pepper
4 tbsp sunflower oil
4 sourdough buns
1 bunch watercress
crops
2-3 large pickles
cut

For the aïoli
2 green peppers
1 garlic clove
peeled and crushed
1 small bunch of corianderrinsed and roughly chopped (stems and all)
1 lemon
200g
mayonnaise

Cut the haddock into thick strips that you can easily divide over the sandwiches. Place the flour on one plate, the egg on the other and the breadcrumbs on a third. Season the flour, then dip each piece of fish in the flour first, shaking off the excess, then the egg and finally the breadcrumbs. Let it set in the fridge for 20 minutes while you make the aioli.

Place a small skillet over high heat and dry roast the peppers, turning them regularly, until they are blackened all over. Cut and discard the stems and roughly chop the flesh. Place half of the chopped chilli in a high-powered blender with the garlic and coriander, puree, then add the juice of half of the lemon and the mayonnaise and puree again to form a smooth, green aioli. Season to taste and add more chili if you want a little more spice.

Put the sunflower oil in a large pan over medium heat and fry the breaded fish in two batches, once hot, golden brown and cooked through. Squeeze the rest of the lemon and season with a little sea salt. Toast the buns and spread with aioli on both sides. Layer the fish, watercress, and pickles (or some pickled jalapeño, if you want more spice) and eat right away.

The simple flex

Instead of haddock, grill halloumi and put it in the sandwiches with crisp lettuce and pickled cucumber. You can make the aioli with vegan mayonnaise.