Josh Niland

Josh Niland · The Whole Fish Cookbook

Who doesn’t love a crumbed fish sandwich on soft white bread? It’s important to fry the sardines in ghee in a pan rather then deep-frying, as the flavour is much better and the degree of cooking is easier to control. Yoghurt tartare sauce could be substituted for a hot sauce or mayonnaise, if you like. This sandwich is so versatile and a number of different fish work perfectly here, including herring, whiting, bream or flathead. For US cup measures, use the toggle at the top of the ingredients list.

Josh Niland · Take One Fish

Who doesn’t love a good schnitty! This bone-in, Flintstone-like chop relies heavily on being fried in ghee. The flavour and stability of temperature that ghee provides is unrivalled by other cooking fats.