Smoked Onion Tartar Fish Butty

Using Smoked Onion for a homemade Tartar sauce is a game changer. Put it on a fish finger butty, or as a side with fishcakes or beer battered fish & chips and turn your meal from good to great.

4 tbsp Smoked Onion Mayo

2 tsp capers

2 gerkins or 1 large pickle

chopped or dried dill &/or tarragon

Squeeze of lemon juice.

Chop the gerkins and capers together and stir into the mayo with the herbs and lemon juice.

Serve with this fancy fish butty with homemade fish goujons (see below) or just throw some frozen goujons into the oven and cook as per instructions. Serve on your favourite bread with crispy lettuce and lashings of Smoked Onion Tartar Sauce.

For the fish goujons (for 2 sambos):

250g cod or haddock

1 egg

3 tbsp flour

seasoning

breadcrumbs

Remove the skin from the fish and cut the fish into 60-80g ‘goujons’. Put the flour & seasoning in a dish big enough to fit the fish goujons. In a separate, similar container, beat the egg and loosen with a tsp of water, in a third similar container, place the breadcrumbs. Take one or two goujons at a time and place them in each of the three conaitners, starting with the flour, then the egg, then the bread crumbs. Repeat the process with the rest of your fish goujons. To cook, bake, fry or air-fry until the fish is cooked (timing will depend on your cooking method).

Serve on fresh bread with Smoked Onion Tartar Sauce and crispy lettuce.