Bombay Fish Finger Sandwich with Maple Mayo

For the batter

• 80ml mayonnaise
• 40ml water
• 1tsp curry powder
• 1tbsp pure maple syrup (preferably amber maple syrup for its rich taste)
• 200g Bombay mix
• Salt and pepper to season

For the maple mayo

• 200ml mayonnaise
• 1tsp curry powder
• 2 tbsp pure maple syrup (preferably amber maple syrup for its rich taste)

For the filling

• 2 skinless and boneless cod fillets, sliced into 3cm-wide strips
• 4 burger buns
• ¼ iceberg lettuce, shredded
• 2 tomatoes, sliced
• Salt and black pepper, to taste

To make the fish fingers

1. Preheat oven to 200°c.
2. Add the Bombay Mix to a food processor and blitz until it becomes coarse crumbs. Pour into a shallow bowl.
3. Put 1tsp of curry powder in a bowl with mayonnaise and maple syrup. Loosen with water, whisk until smooth and season with salt and pepper.
4. Dip the cod strips into the batter one at a time so that they are totally covered, shake off excess.
5. Dip fish fingers into the Bombay Mix crumb and toss carefully, make sure they are coated.
6. Pop a sheet of baking parchment on a baking tray.
7. Evenly space the fish fingers on the tray then cook for 10–12 minutes, flipping halfway and cook until the crumbs are lightly golden, and the fish is cooked through.

To make the maple mayonnaise

1. With a spoon, mix the mayonnaise, maple syrup and curry powder until smooth.

Assembly

1. Slice the burger buns in half.
2. Spread each bread slice with the maple mayonnaise, then lay the lettuce and sliced tomatoes on top.
3. Top with the fish fingers then sandwich each one closed with the remaining burger bun slices.