Fish finger and chip sandwich with lime pickle mayo

For the pickled cucumber and chillies, place the vinegar, sugar and a pinch of salt in a small pan and bring to the boil. Add the water and cool. Submerge the cucumber and chilli in the pickling liquor and set aside (this will make more than you need)

For the fish fingers, first cure the hake. Mix the salt, sugar and half the tandoori spice together then scatter half over the centre of a baking tray. Place the hake on top then cover with the rest of the salt and sugar mix, so the fish is evenly coated in the cure. Place in the fridge to cure for 20 minutes

Meanwhile, for the lime pickle mayo, place the egg yolks and lime pickle in a blender with a pinch of salt. Blend for 1 minute then, with the motor still running, add the vegetable oil in a thin, steady stream to emulsify. Check the seasoning then transfer to a piping bag and set aside in the fridge until needed (this will make more than you need)

Wipe off and discard the cure, then wash the fish and pat dry with kitchen paper. Cut into fingers about the same size as the chips

Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C. Set up a tray lined with kitchen paper for draining

While the oil heats up, set up a pane station to crumb the hake: mix together the plain flour and remaining tandoori spice in a bowl. Mix together the egg yolks and milk in a separate bowl. Place the panko in another bowl. Coat the hake fingers in the flour mixture, then the egg mixture, then the breadcrumbs. Set aside on a tray

Deep-fry the fish fingers for 2 minutes, or until golden and cooked through (you may need to work in batches), then remove with a slotted spoon, drain on the kitchen paper and season with salt

Increase the heat of the oil to 180°C then deep-fry the chips for 3-5 minutes, until golden and cooked through, then drain on the kitchen paper and season with salt

To assemble the sandwich, spread a layer of mango chutney on the slice(s) of bread, then layer up the Bombay mix, fish fingers, lime pickle mayo, pickled cucumber and chillies, chips and a generous amount of coriander. Generously drizzle lime pickle mayo over the remaining bread slice(s) and place on top, cut and serve