Ultimate Fish Finger Sandwich

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.

500g white fish fillets (Pollack, Coley, Hake and Haddock all work well!)

Pack of Panko Breadcrumbs

2 Eggs

150g Plain Flour

Bunch of fresh Dill

Vegetable oil for frying

2 ciabatta rolls

Shredded lettuce

Sliced gherkins

For the tartar sauce:

100g Mayonnaise

1tsp Lemon juice

1tbsp whole grain mustard

1tbsp finely chopped capers

1tbsp finely chopped parsley

Method

Step 1

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.

Step 2

Remove any skin from the pollack 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.

Step 3

Fry the goujons on all sides until golden brown. Drain on a plate with kitchen towel.

Step 4

Make the tartar sauce. Simply mix the Mayo, lemon juice, mustard, chopped capers and parsley together.

Step 5

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!

Ingredients

500g white fish fillets (Pollack, Coley, Hake and Haddock all work well!)

Pack of Panko Breadcrumbs

2 Eggs

150g Plain Flour

Bunch of fresh Dill

Vegetable oil for frying

2 ciabatta rolls

Shredded lettuce

Sliced gherkins

For the tartar sauce:

100g Mayonnaise

1tsp Lemon juice

1tbsp whole grain mustard

1tbsp finely chopped capers

1tbsp finely chopped parsley