Elderflower Battered Fish & Lemon Slices For A Fish Finger Sandwich

Butter the rolls.

Combine the flours with ½ tsp each of ground black pepper and salt in a bowl. Add the fish and lemon slices, mix well, shake off the fish pieces and lemon slices and put to one side on a plate.

Whisk the elderflower lemonade into the flours and whisk to form a smooth batter, then add the lemon slices and fish pieces, keeping them in the batter just before frying.

In a large, deep pan carefully heat about 10cm of oil to 180°C, or until a drop of batter sizzles when added to the pan.

Fry the fish in batches until the batter is crisp, slightly golden and the fish is cooked through and opaque. Work in batches if you need to, maintaining the correct frying temperature. Drain the fried fish on a paper towel lined tray and fry the lemon slices. Season both fish and lemon slices with salt and pepper.

To serve, add the fish to the rolls with a leaf or 2 of soft lettuce, a couple of slices of fried lemons, some mayonnaise and sliced pickles.