Trini-Style Fish Sandwich with Tamarind Mayo - Ainsley Harriott

Ingredients

• For the Green Seasoning Marinade
• large handful of parsley
• large handful of coriander
• 1 small scotch bonnet chilli, deseeded (less if you don’t like things too spicy)
• 2 garlic gloves
• 2 spring onion
• 2 tsp thyme leaves
• juice and zest of 1 ½ limes
• 1 tbsp light olive oil
• sea salt and freshly ground black pepper
• For the Fish
• 4 fillets of sustainable flaky white fish (approx. 150g each), skinless, boneless, cleaned
• 120g of plain flour
• 1 tsp thyme leaves
• ½ tsp allspice
• ground white pepper
• oil for frying
• For the Spicy Tamarind Mayo
• 5-6 tbsp mayonnaise
• 1-2 tbsp tamarind sauce or paste
• 1 tsp runny honey
• 1 tbsp finely chopped coriander
• Caribbean Hot Pepper Sauce, to taste
• To Serve
• 4 large soft bread rolls, sliced open
• chopped crispy lettuce leaves
• 1 large tomato, sliced
• ¼ cucumber, sliced
• ½ lime, for squeezing