Fish Finger Sandwich

Name: Fish Finger Sandwich
Cook time: 45 min
Total time: 45 min
Ingredients: 750 g cod fillets; 3 tbsp plain flour (seasoned); 2 egg (beaten); 100 g breadcrumbs (fine); 4 tbsp olive oil; 25 g unsalted butter; 4 soft floury baps; 1 baby gem lettuce; 74 g mayonnaise; 50 g greek yoghurt; 5 cornichons (finely chopped); 1 tbsp capers (chopped); 1 tsp dijon mustard; 1/2 Lemon ((juice)); 1 tbsp flat leaf parsley (finely chopped)

45 mins

708 cals per serving

Donal's Notes

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

Equipment

Chopping board

Knife

Frying pan

Tongs

Method

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.