Fakeaway Fish Fillet sandwich with Einstok white ale

A Fakeaway is a copy (or maybe an homage) to a fast food dish. The idea of doing this falls into two categories: To get as close to the original as possible or To elevate it to a level way higher than that available to grab on the High Street. At this stage I must point out that I am a huge fan of Fast food and Street food. I am almost unable to drive past the awesome Kebab van in Thame https://www.atalaykebabvan.co.uk of an evening and Fish and Chips is a particular weakness. This dish is based on a McDonald's classic and I think I have elevated it a little from the original.

Sandwich

100 gms white fish fillet

50 gms plain flour

50 gms breadcrumbs

1 egg, beaten with a dash of milk

¼ tsp smoked paprika (optional)

Zest of ½ a lemon

Salt and Pepper

1 Burger bun

1 slice American cheese (optional)

Small handful of lettuce

Oil for shallow frying

Tartar Sauce

1 egg yolk

1 tsp lemon juice or white wine vinegar

1 tsp mustard

130 ml sunflower  / olive / vegetable oil

A few pickled gherkins and / or silverskin onions

½ tsp chopped capers

Small handful of dill or parsley

Dash of Worcester sauce (optional)

Dash of lemon juice

Tartar Sauce

Put the egg yolk, lemon juice (or vinegar) and mustard in a bowl and beat with a whisk until light in colour. Add a drop of the oil and beat it into the yolk mix. Drop by drop, beat in the oil to the mix. Take your time with this and make sure the sauce is thick and glossy. Add all the other ingredients and gently mix. Pop in the fridge.

The Sandwich

Cut the fish to ensure that it will fit in the bun. Square is a good idea. Get three plates and put the flour (with the paprika), egg and breadcrumbs in one each. Pop the fish, first in the flour (to coat), then the egg wash (to create a sticky surface) then the breadcrumbs (with the lemon zest). If time allows, pop this in the fridge for ten minutes to firm up.

Heat the oil in a frying pan and, carefully, slide the fish into the oil. Fry on one side until the breadcrumbs are golden and then turn it over. Fry on the second side for 3 minutes, putting the cheese on top for the last minute (if using).

Cut the bun in half and toast the cut sides, add the lettuce, some tartar sauce and fish on the bottom and top of with the top.

   

The match

Einstock is Icelandic. However, it bears a lot of similarities to a Belgium Wit and that was the first reason I choose it for the match. Something too rich would have overpowered the sweet, delicate fish. I was also looking for a little bit of malt to be in evidence in order to match up with the roll and the breadcrumbs. There are hints of citrus (especially orange) in this beer as well as coriander and these stood up to the strong flavours in the sauce, The crispness of the finish also helped with the fattiness of the base sauce of mayonnaise. I was very pleased with the match. I think it was helped by the facts that the beer was very cold and the fish was of a very high standard.