Any type of fresh fish will make the most deliciously FAB sandwich. Fish, avocado and bacon is a combo that goes back for centuries and I love it with the avocado blitzed into mayonnaise. Crispy smoky bacon and the fresh catch quickly cooked in butter has me licking my lips everytime. The pickled onions give this sandwich the final touch with their slight crunchiness and lovely acid bite.
|2 tsp||Lemon juice|
|¼ tsp||Chilli powder, or paprika|
|4||Rashers bacon (Main)|
|4||Fish fillets, any fresh fish will be good (Main)|
|4 slices||Sourdough bread, thick ones, or cut slices of focaccia or Turkish flatbread (Main)|
|1 bag||Rocket leaves, or 1 lettuce, use as much as required for serving (Main)|
|2||Tomatoes, sliced (Main)|
|½ cup||Pickled red onion|
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- Blend avocado, mayonnaise, lemon juice and chilli until smooth, keep in the fridge.
- On a barbecue or in a large frying pan, cook bacon until crispy. Lightly season fish with salt, coat in flour then fry in butter for 1-2 minutes on each side until cooked and golden.
- Chargrill bread slices until crisp, spread thickly with avocado mayonnaise.
- Layer up with rocket leaves, sliced tomato, cooked bacon and fish. Top with pickled onions.
Quick-n-easy pickled onions
Boil ½ cup water with 1 Tbsp sugar and ½ cup of red or white wine vinegar. Add 1 cup of red or white sliced onions, or sliced baby onions. Mix through then remove from the heat. Allow to cool, store in a sterilised jar in the fridge. They will keep for months.