Ultimate Fish Finger Sandwich
Jack Munn
Category
Seafood
Cuisine
English
Author:
Jack Munn
Servings
3-4
Prep Time
15 minutes
Cook Time
15 minutes
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
For the tartar sauce:
-
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!
