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A simple sandwich recipe that’s full of nostalgia. Fish fingers make delicious fillings for your home-baked batch loaf
Make the tartar sauce. Blend the ingredients together and season to taste and set aside.
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.
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.
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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