Fish finger sandwich
Take your fish finger sandwich to the next level by making your breadcrumbs.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 95g
Share this recipe
- 250g white fish fillet (cod, haddock or pollack)
- 2 slices of stale white bread
- 10g fresh dill
- 1 lemon
- 4 tbsp plain flour
- 2 eggs
- ½ tbsp drained capers
- 1 large gherkin
- 4 tbsp mayonnaise
- 4 slices of fresh white bread
- ¼ of an iceberg lettuce
- 150ml sunflower oil, to fry
- Cut the fish into finger-sized pieces, checking and getting rid of any bones or skin.
- Blitz up the stale bread in a food processor (avoiding the crusts for a finer crumb) with half of the dill and the zest of half a lemon to create breadcrumbs.
- Fill one bowl with the flour, one with the cracked eggs beaten up and the last with the fragrant breadcrumbs. Season the fish if you prefer, then dust the pieces in the flour, followed by dunking into the egg and lastly roll in the breadcrumbs so that they stick. Transfer to a baking paper lined tray to rest.
- For the tartare sauce; chop the capers, gherkin and the other half of the dill finely and mix with the mayonnaise and juice of half the lemon that you zested for the breadcrumbs. Season with pepper.
- Place a deep frying pan on a medium heat and add a 1-2cm layer of oil on the bottom. Place the fish in gently, laying away from you, only once the breadcrumbs sizzle upon contact with the oil. Fry for 2-3 minutes turning halfway through, or until golden all over. Remove from oil and drain on paper towel and season to taste.
- Spread a layer of tartare over your fresh bread and a little crisp iceberg lettuce on top. Add some fish fingers and close off the sandwich to enjoy!