The Ultimate Fish Finger Sandwich
The beauty of a fish finger sandwich is that anyone can enjoy it, from primary
school children for a quick and fuss-free tea, to students in need of a comfort
food fix, or any of us craving something after a couple of pints.
Whether you choose white bread or brown, tartare or red sauce, keep it simple,
or load it with salad, the fish finger sandwich is one of my favourite quick
meal fixes.
And yes, while I think every freezer should always have a trusty packet of
frozen fish fingers stashed away for emergencies, nothing quite beats the
flavour of creating your own, and trust me... they are SO easy to make.
We've used cod fillets here, but any white fish will do, and haddock is also
another great option. I've also opted to combine ketchup and tartare and make a
homemade tomatoey tartare sauce, which is downright delicious.
MAKES:
2
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 35 MINS
INGREDIENTS
4 thick slices of soft white farmhouse bread
6 little gem lettuce leaves
2 tbsp. 0live oil
25 g Parmesan cheese or any type of hard cheese, finely grated
2 large gherkins, sliced lengthways thinly
FOR THE FISH FINGERS
250 g cod or haddock fillets
2 tbsp. plain flour
2 eggs, beaten
6 tbsp. breadcrumbs
Salt and pepper, to season
FOR THE TOMATO TARTARE SAUCE
4 tbsp. mayonnaise
2 tsp. tomato ketchup
1 tbsp. capers
1 tbsp. gherkins, finely chopped
2 tsp. flat leaf parsley, finely chopped
Zest of half a lemon
1 lemon juice
1/2 tsp. horseradish sauce
Salt and pepper, to season
DIRECTIONS
Preheat your oven to 200ºC (180ºC Fan).
Cut the fish fillets into 4-6 equal sized (fish finger shaped) portions. Season
with salt and pepper.
Make sure your flour, egg and breadcrumbs are in three separate bowls alongside
each other. Dip the individual fish fillets into the flour, then the beaten egg
and finally the breadcrumbs. Set aside.
To make the tomato tartare sauce, mix all the ingredients together and check
seasoning, set aside.
Place the fish fingers on a baking tray and cook for 20 minutes, turning once
halfway through cooking.
While the fish fingers are cooking, toss the little gem leaves with the olive
oil, salt and pepper and parmesan cheese.
To build the sandwiches lay out your slices of bread and spread both pieces with
your tartare sauce. Arrange the sliced gherkins and little gem on two slices of
the bread and pile the fish fingers on top then finish with the other slice of
bread.