Ingredients

  • 200 millilitres FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 pieces of cod loin
  • 130 grams self-raising flour
  • 200 millilitres sparkling water
  • 100 millilitres lager
  • 1 litre vegetable oil
  • 4 tablespoons mayonnaise
  • 3 sliced gherkins
  • 2 brioche buns
  • 2 slices of American cheese

directions

  1. Slice the cod loin into finger sized pieces, allowing for two slices per sandwich
  2. Create the batter by combining 130g self-raising flour, 200ml sparking water and 100ml of lager. Mix the ingredients together and roll the cod loin fingers in plain flour.
  3. Then dip the pieces in the batter. Carefully place the fingers in a deep pan with piping hot vegetable oil and leave them to do their thing! 
  4. Mix mayonnaise with some sliced gherkins and Frank’s RedHot sauce. BANGING! 
  5. Toast off two brioche buns in a pan. 
  6. Once cooked, cover the battered fish with Frank’s RedHot sauce immediately. Then place a slice of American cheese on the top and pop under the grill to melt. 
  7. Lather each side of the brioche with the mayonnaise mixture, a handful of watercress, and add the fish with melted cheese.
  8. Enjoy!