New England Fried Fish Sandwich Recipe With Tartare Slaw | olivemagazine

Ingredients

• 150g plain flour
• 50g cornflour plus extra for dusting
• 2 heaped tsp baking powder
• 350-375ml ice-cold soda water
• for frying oil
• 300g cod loin cut into chunks and patted dry with kitchen paper
• 4 long submarine buns
• to serve baby watercress
• 100g white cabbage finely shredded
• ½ red onion very finely chopped
• 4 tbsp mayonnaise
• 3 cornichons small diced
• 1 tbsp small capers chopped
• 1/2 tsp Dijon mustard
• 1 tsp white wine vinegar
• a handful flat-leaf parsley finely chopped