It was a cooler than usual spring evening, periodic showers and an unimpressed-looking sky.
It was in New World that I found myself, for the second time the same day. Standing there in the tinned vegetable aisle, makeup-less, windswept and wearing the running-shorts-as-real-pants look. I was in a confused state.
Cooking for one on this Saturday night, oh how I hate it so.
Beyoncé blasting in my ears didn't help the situation either. Her music grinding and swirling from my headphones did not induce inspiration. It did, however, make me look like a total weirdo as I swayed my hips, staring blankly at each shelf of food.
I was reading my friend's Donna Day book just before I left and I had a vague picture of a fish buttie lurking in the back of my mind. Originally I thought I was going to make just a simple tuna toasted sandwich (my favourite - don't judge).
However, in my search for single-serve aioli, I stumbled across the seafood counter and enquired about the price of a single red cod fillet. At a measly $1.40 it was a price tag I could not refuse. Quickly grabbing up a lemon and a long lunch roll I had my dinner planned out.
Yes, another sandwich post. Sandwiches are great for summer; look at them more as chilled-out burgers. Throwing a good piece of meat between two halves of a ciabatta or Turkish roll turns the age-old lunchbox enemy into a trendy light dinner option.
Fish butties
For each buttie you will need
1 fillet (approx 100g) of white fish of your choosing (aka whatever is on special that day)
1 long lunch roll
1 knob of butter
2 Tbsp flour
salt and pepper
½ a tomato, sliced thickly
a few thin slices of red onion
a handful of lettuce leaves
a couple of wedges of lemon
1-2 Tbsp of aioli
Preheat a small frying pan to a medium-high heat. Pop in the knob of butter and leave to melt and sizzle.
Gently pat dry the fish with a paper towel. Coat the fillet in flour and a good grinding of fresh black pepper and a sprinkling of salt.
Once the pan is nice and hot place the fish in the centre. Fry the fish for 2-3 minutes (or until golden and brown). The timing will depend on the thickness of the fillet. Then carefully flip over using a spatula.
While your fish is cooking, slice your roll down the middle, spread with aioli and put in your salad fillings. Once the fish is cooked, pop that in there, too.
Give the fish a good squeeze of lemon juice and you are good to go. Enjoy!
