food

Fish Finger Sandwich

Name something more British than our Fish Finger Sandwich recipe, we'll wait. This quick, simple and easy recipe is perfect for a BBQ, lunch or dinner. Trust us when we say that the kids will be asking for this whenever they get the chance.

food

Fish Finger Sandwich

Name something more British than our Fish Finger Sandwich recipe, we'll wait. This quick, simple and easy recipe is perfect for a BBQ, lunch or dinner. Trust us when we say that the kids will be asking for this whenever they get the chance.

Ingredients

Tartare Sauce:

  • 6 tablespoons mayonnaise
  • 8 cornichons, drained and roughly diced
  • 1 heaped tablespoon capers, drained and roughly chopped
  • 1 dchalion shallot, finely chopped
  • Juice of ½ a lemon
  • 1 tablespoon parsley, chopped
  • ½ tablespoon dill, chopped
  • Salt and pepper to taste

Fish:

  • 600g cod loin, skinned
  • 2 medium sized eggs
  • 1 tablespoon mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon mustard powder (optional)
  • 2 heaped tablespoons plain flour
  • 100g fresh breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable oil

Mushy Peas:

  • 30g butter
  • 2 echalion shallots, finely chopped
  • 200-225g frozen peas
  • Juice of ½ a lemon
  • 35ml water (room temperature)
  • Salt and pepper to taste

To Serve:

  • 5 Brioche/burger buns
  • Pea shoots/watercress leaves
  • Chunky chips
  • Lemon wedge

Steps

Tartare Sauce:

  1. Mix all the ingredients together in a bowl and place in the fridge until you serve.

Fish:

  1. Cut the fish lengthways into 3cm wide ‘fingers’ and place on a tray lined with kitchen paper.
  2. In a shallow bowl mix the breadcrumbs with salt and pepper, set aside. In another shallow bowl, beat the eggs and mayonnaise together with a fork. Season with salt, pepper and mustard powder and then gently beat in the flour until you end up with a smooth batter.
  3. Dip each fish finger into the batter then evenly coat in breadcrumb and place on a tray lined with baking paper and into the fridge for 10 minutes whilst you prepare the peas.

Mushy Peas:

  1. Melt the butter in a small saucepan and gently sauté the shallot for 5 minute or until opaque. Add the peas, lemon juice and water. Bring to the boil, then simmer for 1-2 minutes until the peas are just cooked and still nice and green. Use a hand blender to lightly blitz so there is mix of smooth and rough bits. Check seasoning and set aside.

To Serve:

  1. Heat around 1 cm of oil in a frying pan. Once ready, fry the fish fingers in small batches for 1 minute each side until golden brown. Drain on kitchen paper.
  2. To assemble the fish finger sandwich buns, light toast the inside of the buns. Spread the base with a dollop of mushy peas, followed by a small handful of pea shoots. Pop 2 fish fingers on top and a generous spoon of the tartare sauce and finish with the lid.
  3. Serve with chunky chips and a wedge of lemon.