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Fish finger sandwich
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Makes: 3 large buns
60g panko breadcrumbs
2 tbsp plain flour
pinch hot paprika
250g cod or haddock, skinned
200ml sunflower oil
½ lemon, juice
3 brioche buns, halved
1 essential Waitrose little gem lettuce, leaves separated
TARRAGON TARTARE SAUCE
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
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per bun 2920kJ
This recipe was first published in September 2017.