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    Fish finger sandwich

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    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

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue


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