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Cover - Fish Finger Sandwich

Fish Finger Sandwich

45 mins
708 cals per serving
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Donal's Notes

 A simple sandwich recipe that’s full of nostalgia. Fish fingers make delicious fillings for your home-baked batch loaf

Ingredients

cod fillets
cod fillets
plain flour
plain flour
eggs
eggs
breadcrumbs
breadcrumbs
olive oil
olive oil
unsalted butter
unsalted butter
soft floury baps
soft floury baps
baby gem lettuce
baby gem lettuce
mayonnaise
mayonnaise
greek yoghurt
greek yoghurt
cornichons
cornichons
capers
capers
dijon mustard
dijon mustard
Lemon
Lemon
flat leaf parsley
flat leaf parsley

Equipment

Chopping board
Chopping board
Knife
Knife
Frying pan
Frying pan
Tongs
Tongs

Method

1

Make the tartar sauce. Blend the ingredients together and season to taste and set aside.

2

Lay out 3 separate bowls for flour, egg and breadcrumbs. Dip the fish into the plain flour then the beaten egg and finally the breadcrumbs.

3

Heat the oil in a non-stick frying pan over a high heat until it shimmers. Add the fish and start to fry, adding the butter once they start to brown. Fry for 6 minutes, turning half way, until they are golden brown. Drain on kitchen towel.

4

Split the baps and add a dollop of tartar sauce. Add a couple of lettuce leaves then the fish fingers. Top with more tatar sauce and serve.

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