Pike Sandwiches with Cambridge Sauce
Submitted by Kittykatruff
Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
35 minThis is a traditional English fish sandwich that deserves more attention than it gets. Pike fillets get a Creole-seasoned cornmeal crust, pan-fried until golden, and land between slices of dense pumpernickel under a lavish coat of Cambridge sauce (a Victorian English classic that predates mayonnaise-based tartar).
Cambridge sauce is the real centerpiece. Mashed hard-boiled egg yolk, anchovies, capers, Dijon mustard, and four fresh herbs (chervil, tarragon, parsley, chives) get pounded into a paste, then olive oil streams in to emulsify into a mayo-like thickness. It is English tradition at its most refined, originally created at Cambridge University dining halls in the 19th century.
Pike is freshwater and mild, making it an ideal canvas for the aggressive flavors of the sauce. If you cannot source pike, substitute walleye, catfish, or any firm, white freshwater fish.
The buttermilk-egg soak tenderizes the fish and helps the cornmeal-flour coating stick. Creole seasoning in the flour (think Tony Chachere’s or Zatarain’s) brings a subtle Louisiana heat that works beautifully against the herbal English sauce. The fusion is not authentic, but it is delicious.
Pumpernickel is the right bread. Its dense, dark, slightly sweet character stands up to the rich sauce and fried fish without turning soggy. Rye also works; white bread does not.
Pro Tips
- Fry at exactly 350°F (175°C). A thermometer matters. Too cool and the coating gets greasy; too hot and it burns before the fish cooks through.
- Rinse and pat anchovies dry before chopping. They are packed in salty oil that otherwise overpowers the sauce.
- Chervil is hard to find in most US markets. Substitute extra parsley plus a pinch of fennel seed.
- Make the Cambridge sauce at least an hour ahead. The flavors deepen and meld significantly.
Variations
- Swap pike for catfish or walleye if easier to find.
- Serve open-faced with a poached egg on top for a brunch version.
- Add sliced cornichons inside the sandwich alongside the dill pickle garnish for extra pickled crunch.
Ingredients
Directions
Place the fish fillets in the egg and buttermilk mixture.
Now, the Cambridge sauce.
In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper.
Stir and mash together thoroughly. Then gradually add the oil and incorporate completely.
You should end up with a mayonnaise type consistency.
Place vegetable oil in a deep sauté pan to come no more than ⅓ up the side of the pan.
Heat until a deep fat fry thermometer registers 350℉ (180℃).
Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole spice.
Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the sauté pan and fry until golden, about 8 minutes.
Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce.
Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles.
Comments
