A fish finger sandwich is a quick and easy meal. It may not be the most elegant food, but it can still be enjoyed by all. It is a comfort food fix or would solve our cravings for something after a couple of pints.
Step-by-Step Method for Ultimate Fish Finger Sandwich
Slice bread into four thick slices and set aside
Wash and dry lettuce leaves; set aside for assembly
Preheat oven to 200°C (fan) or prepare a non-stick frying pan for shallow frying
Cut cod or haddock fillets into evenly sized strips for fish fingers
Season fish strips lightly with salt and pepper
Set up three separate shallow dishes: one with plain flour, one with lightly beaten eggs, one with breadcrumbs mixed with the finely grated Parmesan
Dredge each fish strip in flour, ensuring all sides are coated
Dip floured fish strips in beaten egg, coating thoroughly
Roll egg-coated fish strips in the Parmesan breadcrumb mixture, pressing to adhere
Arrange crumbed fish fingers on a baking tray (if baking) and drizzle with 2 tablespoons olive oil, or set aside for frying
Bake in oven for 12-15 minutes, turning once, until crisp and cooked through, or shallow-fry in olive oil over medium heat until golden on all sides and cooked (about 2-3 minutes per side)
While fish fingers cook, thinly slice gherkins for the sandwich and finely chop additional gherkins for the sauce
In a bowl, prepare tomato tartare sauce: mix mayonnaise, tomato ketchup, capers, finely chopped gherkins, flat-leaf parsley, lemon zest, lemon juice, horseradish sauce, and season with salt and pepper to taste
When fish fingers are golden and cooked through, remove from heat and rest briefly on a paper towel to drain excess oil if fried
Lay out two slices of bread; spread generously with prepared tomato tartare sauce
Layer with lettuce leaves and arrange sliced gherkins over the lettuce
Place hot fish fingers over lettuce and gherkins
Top with remaining slices of bread
Press sandwiches gently and slice in half if desired
Serve immediately, optionally garnished with lemon wedges and extra sauce on the side