easyTime:30 mins - 1 hourMakes:about 8 sandwiches
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.