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    Giant fish finger sandwiches

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    Giant fish finger sandwiches

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    For the crust
    65g plain flour
    25g panko breadcrumbs
    1 tbsp polenta
    ½ tsp each of sea salt
    ½ tsp paprika
    ½ tsp dried onion granules
    ½ tsp dried garlic granules
    ¼ tsp baking powder
    ¼ tsp turmeric

    1 British Blacktail Medium Free Range Egg
    270g pack Wild Alaska Pollock Loins
    50g butter
    2 x 270g ciabatta loaves, baked according to pack instructions
    100g mayonnaise
    2 tsp mango chutney
    2 tsp mild curry powder
    8 little gem leaves, shredded
    8-12 Mrs Elswood Sweet Cucumber Sandwich Slices
    4 tbsp pickled red cabbage, or to taste, drained  


    1. Preheat the oven to 240ºC, gas mark 9 with a large baking tray inside to heat up. In a large shallow dish combine the crust ingredients. Beat the egg in a separate bowl.

    2. Dip a fish fillet, in the crust mixture, covering all sides. Place on
    a plate and repeat with the remaining fillets. Then, one by one, dip the fillets into the egg and return to the crust mixture, this time covering
    the fish with a thick coating.

    3. Melt the butter on the hot baking tray. Place the fish on the buttered tray and bake for 10 minutes. Turn and bake for 5 minutes more, then rest for a further 5 minutes.

    4. Meanwhile, horizontally slice the ciabatta and toast the open sides. Mix the mayonnaise with the mango chutney and curry powder. Spread the curry mayo on the toasted ciabattas, top 2 sides with shredded lettuce, gherkin slices, pickled red cabbage and the fish. Top and serve immediately, cut into halves.

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