Fish finger sandwich

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes

Makes: 3 large buns


60g panko breadcrumbs
2 tbsp plain flour
pinch hot paprika
1 egg
250g cod or haddock, skinned
200ml sunflower oil
½ lemon, juice
3 brioche buns, halved
1 essential Waitrose little gem lettuce, leaves separated

4 tbsp essential Waitrose mayonnaise
40g gherkins, finely chopped
1 tbsp nonpareille capers
10g tarragon leaves, chopped
10g flat leaf parsley, chopped
lemon juice, to taste


1. Put the breadcrumbs in a bowl. Put the flour and paprika in another small bowl; season. Put the egg into a third small bowl and whisk lightly with a fork.

2. Cut the fish lengthways into 6 long fingers, roughly 2cm wide. Toss in the flour to coat, then dip each individually in the beaten egg, followed by the breadcrumbs. Transfer to a plate and chill. Mix all the tartare sauce ingredients together; season.

3. Pour the oil into a 22cm frying pan so it reaches a depth of about 1cm. Place over a high heat and, when hot, add the fish fingers. Fry for 3 minutes on each side, until golden. Transfer to a plate lined with kitchen paper and blot the excess oil from the crumbs. Sprinkle with salt and squeeze over the lemon juice.

4. Spoon 1 heaped tbsp tartare sauce over the base of each bun, top with lettuce leaves and 2 hot fish fingers, then finish with the bun tops. Eat while still warm