The key to a good fish sanga is hands-down the crispy fish contrasting with the soft white bread. This is not the time for artful sourdoughs, it's the crusts-trimmed variety that makes the fish sanga shine. A trip to the freezer aisle uncovered some pretty darn good at-home fish options. I've attempted to levitate them to pub level by adding harissa mayo, crisps and minty peas. Mix up the fillings, and let people help themselves – it's the club sandwich of the COVID age.
16 white bread slices, crusts removed
8 frozen fish fillets in light batter (or regular fish fingers)
¼ cup Kewpie mayo, plus extra to serve
1 heaped tbsp harissa
2 tbsp finely sliced mint leaves
1 cup frozen peas
2 cups potato crisps
1 avocado, sliced
1. Preheat the oven according to cooking instructions on the fish packet. Line a baking tray with baking paper, spread the fish fillets evenly across, and pop in the oven to cook until crisp.
2. While the fish is cooking, prepare the condiments. Add the Kewpie mayo and harissa to a bowl and mix with a fork. Set aside until ready to construct the sandwiches.
3. Add the peas to a pot of boiling water for about 1½ minutes. Strain then add to a bowl with the chopped mint and use a fork to roughly mash – you still want some pea texture. Season with salt and pepper while still hot.
4. Lay the bread slices on a flat surface and smear half of them with the harissa mayo. Top with some minty mushy peas.
5. Once cooked, cut the fish fillets in half. Place two halves on each prepared sandwich base. Repeat with remaining fish fillets. Top with avocado slices and potato crisps then finish with another bread slice (mayo optional). Serve with additional harissa mayo and an icy cold beer and dream you are at the beach or at the pub.