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Fish finger sandwiches
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You’ll find fish finger sandwiches on all sorts of upmarket pub menus these days because they’re just so tasty.
4 essential Waitrose fish fingers
4 slices crusty white bread, buttered
1 little gem lettuce, leaves separated
1 essential Waitrose tomato, sliced and seasoned
4 pickled onions, finely sliced
For the pea puree:
25g unsalted butter
1 shallot, finely chopped
250g frozen peas
50ml chicken stock
For the tartare sauce:
1 tbsp finely chopped shallots
1 tsp dijon or French’s American mustard
1 tbsp capers, drained
2 gherkins, finely chopped
3-4 tbsp half fat mayonnaise
2 tbsp chopped parsley
2 tbsp tarragon
1. Preheat the oven to 180˚C, gas mark 4. Start by making the pea purée. Heat the butter in a small pan and sauté the shallot for 10 minutes. Add the peas and stock, then cook for another 5 minutes. Blitz with a hand blender to a purée.
2. Meanwhile, cook the fish fingers (or any kind of breaded fish) according to pack instructions. Mix the tartare sauce ingredients together, season and chill until ready to serve.
3. Layer up the buttered bread with the lettuce, tomato, fish, pickled onions and tartare sauce. Serve with the pea purée on the side.
Tip: Try this great trick for making your own fish fingers. Buy fresh haddock or pollock fillets. Cut into thick fingers, season, then spread with mayonnaise before rolling in breadcrumbs. Chill for 10 minutes, then fry in medium-hot oil for 10 minutes until golden all over and cooked through.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Thu Aug 28 12:23:00 BST 2014.