Dab used to be an overlooked fish. Yesterday, though, it was reported that sales have risen 47% in the past year as consumers seek out recession-friendly catches. This makes sense: dab is a plentiful and inexpensive - the perfect antidote to turbot-charged extravagance whenever you fancy a flattie. This easy sandwich makes a great quick lunch or TV supper.
Dab-in-a-bap
A knob of butter, plus extra for the bap
A dash of olive oil
2 dab fillets, about 20-75g each, skinned if you prefer
A little plain flour, seasoned with salt and pepper
1 large, white floury bap
A few lettuce leaves
A squirt of ketchup, or a squeeze of lemon and a dash of Tabasco or ...
Cheaty tartar sauce
2tbsp good mayonnaise
1 hard-boiled egg, finely chopped
2-3 gherkins, finely chopped
1tbsp parsley, roughly chopped
2tsp capers, finely chopped
1tsp chives, roughly chopped
A squeeze of lemon juice
1tsp mustard
If you want to eat your dab-in-a-bap with tartar sauce, make that first by simply mixing all of the ingredients together and setting aside while you cook
the fish.
Heat the butter and olive oil in a non-stick frying pan over a medium heat. Dust the fish with the seasoned flour and fry for about two minutes on each side (if you're leaving the skin on, fry it skin-side down first for about three minutes, then give it a quick 30 seconds on the other side to cook through).
Slice and generously butter the bap. Dollop on some of the tartar sauce or a bit of ketchup if you prefer. Lay down a couple of lettuce leaves if you want. Put the fish on top, then close the bap and eat right away while the fish is still warm.
• The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher is out now
