Pike Sandwiches with Cambridge Sauce Recipe

Name: Pike Sandwiches with Cambridge Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces pike; 1 each eggs beaten with 2 tablespoons buttermilk; 1 x vegetable oil for frying; 3 tablespoons cornmeal; 3 tablespoons flour, all-purpose; 4 slices pumpernickel bread; 2 each pickles, dill; 1 each egg, hard-boiled; 1 can anchovy fillets rinsed and chopped; 1 teaspoon capers crushed; 1/2 teaspoon chervil chopped; 1/2 teaspoon tarragon leaves chopped; 1/2 teaspoon parsley leaves chopped; 1/2 teaspoon chives chopped; 1 teaspoon dijon mustard; 1 teaspoon champagne vinegar; 1 pinch cayenne pepper; 1/2 cup olive oil; 1 x salt and black pepper

Servings: persons

2 pieces pike
1 each eggs beaten with 2 tablespoons buttermilk
1 x vegetable oil for frying
3 tablespoons cornmeal
3 tablespoons flour, all-purpose
4 slices pumpernickel bread
2 each pickles, dill
1 each egg, hard-boiled
1 can anchovy fillets rinsed and chopped
1 teaspoon capers crushed
1/2 teaspoon chervil chopped
1/2 teaspoon tarragon leaves chopped
1/2 teaspoon parsley leaves chopped
1/2 teaspoon chives chopped
1 teaspoon dijon mustard
1 teaspoon champagne vinegar
1 pinch cayenne pepper
1/2 cup olive oil
1 x salt and black pepper

1
Place the fish fillets in the egg and buttermilk mixture.
2
Now, the Cambridge sauce.
3
In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper.
4
Stir and mash together thoroughly.
5
Then gradually add the oil and incorporate completely.
6
You should end up with a mayonnaise type consistency.
7
Place vegetable oil in a deep saute pan to come no more than 13 up the side of the pan.
8
Heat until a deep fat fry thermometer registers 350F (180C).
9
Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Creole spice.
10
Coat the fish fillets with the flour mixture.
11
Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes.
12
Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce.
13
Remove the fish from the pan and drain on paper towels.
14
Place each piece on a slice of bread and top with another slice.
15
Garnish with the pickles.

954

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pieces pike, 1 each eggs beaten with 2 tablespoons buttermilk, 1 x vegetable oil for frying, 3 tablespoons cornmeal, and more.

Yes, Pike Sandwiches with Cambridge Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pike Sandwiches with Cambridge Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions