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    • Ultimate Fish Finger Sandwich

    Ultimate Fish Finger Sandwich

    Mark Sharron
    Easy
    20 minutes
    2

    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.

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    Ingredients

    • 4 thick slices of soft white bread
    • 6 lettuce leaves
    • 2 tablespoons 0live oil
    • 25g Parmesan cheese, finely grated
    • 2 large gherkins, sliced thinly
    • For the fish fingers
    • 250g cod or haddock fillets
    • 2 tablespoons plain flour
    • 2 eggs, lightly beaten
    • 6 tablespoons breadcrumbs
    • Salt and pepper to taste
    • For the tomato tartare sauce
    • 4 tablespoons mayonnaise
    • 2 teaspoons tomato ketchup
    • 1 tablespoon capers
    • 1 tablespoon gherkins, finely chopped
    • 2 teaspoons flat-leaf parsley, finely chopped
    • Lemon zest
    • 1 lemon, juiced
    • 1/2 teaspoon horseradish sauce
    • Salt and pepper to taste

    Method

    • 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