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Giant fish finger sandwiches
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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
2 x 270g ciabatta loaves, baked according to pack instructions
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.
Typical values per serving:
This recipe was first published in October 2020.