Finished off my Friday haul with a bunch of fried aji sangle-wiches!
Aji laid out and seasoned with salt & pepper, shiso leaf and half-slice of processed cheese ready to be clapped on and the whole breadcrumbed and deep-fried. Mise en place, just ready to start the greasy process of frying.
After a good draining on kitchen paper/newspaper, the fried aji is placed in a sandwich with copious tartare sauce (secret recipe), ketchup and shredded lettuce leaves. I think I ate mine in about three bites!