Fish finger sandwich

 

This is one of those guilty secret foods from my childhood. I’m not even sure if my Mum made them for me but I know I loved them and I might have even made them myself as I got old enough.
We’ve got them on the menu in the restaurant but I wouldn’t have chosen to put what I thought was a pretty basic recipe on this page – until a customer asked me for the recipe the other day. Realising that we make our own tartar sauce and that we don’t actually use supermarket frozen fish fingers, here goes.
You can use any white fish such as cod and haddock but fish such as coley and pollock work well; particularly with a lovely tartar sauce. Also, to make the tartar sauce, you might want to make your own mayonnaise but, if you don’t, you could use a good quality readymade one.
Serves four

400g white fish – skinned and boned and cut into strips
One egg – beaten
100g stale breadcrumbs
Salt and freshly-ground black pepper
Eight slices of good quality bread
One lemon

For the tartar sauce
Two good tablespoons of mayonnaise
One hard-boiled egg – cooled and chopped
Two pickled gherkins – finely chopped
Two tablespoons of capers – finely chopped
One tablespoon of parsley – finely chopped
One tablespoon of chives – chopped
One teaspoon of French mustard
Salt, freshly-ground black pepper and lemon juice to season

Pre-heat the oven to 200°C, gas mark 6.Pour the beaten egg and breadcrumbs onto separate plates and season the crumbs with a little salt and pepper. Dip the fish strips into the egg and then roll in the breadcrumbs to cover before placing them on a non-stick baking tray and cooking in the oven for around 20 minutes or until golden coloured.Meanwhile, make the tartar sauce first which you do by simply mixing all the ingredients together in a bowl and seasoning to taste with the salt, pepper and lemon juice.To serve, assemble the sandwiches by spreading the tartar sauce and adding the hot fish fingers and serve with wedges of lemon.

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One comment

  1. Now that’s a sandwich! Thanks for the tartare recipe too, I keep that for later.

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