This recipe takes the humble fish finger sandwich and elevates it to a gourmet treat. A selection of different fish, crispy panko breadcrumbs and a homemade tartare sauce will make this dish a firm favourite.
Preparation time will be about 15 minutes allow a futher 5 minutes for the cooking. Quantities below are to serve four.
Ingredients For Fish Finger Sandwich
600g selection of chunky white fish fillets, skin removed from Walter Purkis & Sons
60g plain flour
2 large free-range eggs, lightly beaten
40g parmesan, grated
85g panko breadcrumbs
2tbsp sunflower oil
1 ciabatta loaf, cut into 8 slices
4tbsp tartare sauce
4 tomatoes, sliced
Handful shredded lettuce
Sliced gherkins
For The Tartare Sauce
Mayonnaise
Dijon mustard,
Lemon juice,
chopped parsley,
capers and
chopped gherkins.
Cooking Method For Fish Finger Sandwich
Cut the fish into pieces around 8cm and 3cm wide. We suggest a selection of different fish such as plaice, haddock, cod and pollock.
Put the flour in a shallow bowl and season with black pepper. Put the eggs in another shallow bowl. Mix the Parmesan and panko breadcrumbs together in a third shallow bowl.
Dip the fish pieces into the flour, then the egg and then the breadcrumb mixture, shaking off the excess as you go.
Heat the oil in a large non-stick frying pan and fry the fish fingers for around 3 to 4 minutes, until cooked through (the amount of time will depend on the thickness of the fish!).
Lightly toast the ciabatta slices, then spread each with the tartare sauce. Top 4 slices of the ciabatta with the tomatoes, lettuce and fish fingers, finished with the remaining slice of ciabatta, sauce side down.
Serve with gherkins and ketchup on the side.
This recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes
