Fish Finger Sandwich
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
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
For the tartar sauce
- 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
Instructions
- 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.
Notes
A simple sandwich recipe that's full of nostalgia. Fish fingers make delicious fillings for your home-baked batch loaf
Nutrition
Calories: 708kcal
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