Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

For the sauce:

For the sandwiches:

  1. Heat the olive oil in a pan over a medium heat. Add the onion, peppers, chilli and garlic. Season with salt and black pepper and cook for 5-6 minutes until soft and translucent.
  2. Stir in the tomato purée and cook for one minute. Add the passata and the wine and simmer gently over low heat for 12-15 minutes until reduced by half. Season to taste and set aside to cool.
  3. Once cool, stir in the mayonnaise and some Tabasco to taste. Place in the fridge until ready to use.
  4. Season the fish fillets with salt and pepper. Place the flour in one shallow bowl, beat the eggs together in a second and pour the breadcrumbs into a third.
  5. One fillet at a time, dredge the fish in flour, then dip into the egg, shaking off any excess. Finally dredge in the breadcrumbs, pressing them on lightly to coat. Repeat with the remaining fish.
  6. Heat about 2cm of frying oil in a large pan over a medium-high heat. Working in batches, cook the fish until golden brown. Transfer to a plate lined with kitchen paper. Squeeze over a little lemon juice, sprinkle with salt and allow to drain while you cook the remaining fish.
  7. Place one piece of fish on the bottom half of each bun. Top with chopped lettuce, onion and a generous spoonful of the Cuban mayonnaise. Sandwich together with the top of the bun and serve immediately.

Nutrition Facts

Per Serving: 765kcals, 31.1g fat (5.7g saturated), 77.1g carbs (7.7g sugars), 41.6g protein, 4.9g fibre, 0.57g sodium