Ultimate Fish Finger Sandwich
Jack Munn
3-4
15 minutes
15 minutes
English
Seafood
Comfort food at its highest level. The ultimate fish finger sandwich with dill infused white fish goujons, homemade tartar sauce and shredded lettuce all in a ciabatta roll. Honestly have to give this one a try.
Ingredients
500g white fish fillets (pollack, coley, hake and haddock all work well!)
panko breadcrumbs
2 eggs
150g plain flour
1 bunch fresh dill
vegetable oil for frying
2 ciabatta rolls
iceberg lettuce, shredded
sliced gherkins
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100g mayonnaise
1tsp lemon juice
1tbsp wholegrain mustard
1tbsp capers, finely chopped
1tbsp fresh parsley, finely chopped
Directions
Lay out three plates, one with seasoned flour, one with whisked egg and one with breadcrumbs. Finely chop dill and add to the breadcrumbs. Preheat a heavy based, tall saucepan with 2-3 inches of oil over a medium-high heat.
Remove any skin from the fish then slice into generously sized goujons. You want about two large goujons per sandwich. Cover the goujons in flour, then the egg, then the breadcrumbs.
Fry the goujons on all sides until golden brown. Drain on a plate with kitchen towel.
Make the tartar sauce. Simply mix the Mayo, lemon juice, mustard, chopped capers and parsley together.
Lightly toast your ciabatta rolls, add a generous layer of tartar sauce on both sides, and then the shredded lettuce on the bottom. Add the goujons, sliced gherkins and tuck in!
