There are few things more satisfying than a really good fish finger sandwich — golden, crunchy, soft, saucy and nostalgic in all the right ways. This version takes it up a notch, stacked high between slices of Wildfarmed bread and finished with a generous spoonful (or two) of Lucy’s tartar sauce. Simple, familiar comfort — done properly.
Information
20 min
20 min
2 pers
Lunch
United Kingdom
Ingredients
Herby tartar sauce
2 tbsp mayonnaise
2 tbsp greek yogurt
1 tbsp capers, roughly chopped
1/2 tsp dijon mustard
5-10 slices Bad Boy pickles, chopped
50g herbs, chopped (we used parsley, chives, tarragon)
Squeeze of lemon
Salt and cracked black pepper
Mix all the ingredients together until well-combined, season to taste with salt, pepper and lemon juice.
Fish fingers (makes six fish fingers)
250g white fish fillets, cut into six strips
50g breadcrumbs (we used Panko)
1 tsp paprika
20g parmesan, finely grated
1 egg
Salt and pepper
Vegetable oil
Directions
Preheat the oven to 180C and spread the breadcrumbs in a roasting tin. Drizzle a little oil over them and toast for 5-10 minutes, until just turning golden.
In a flat bowl, mix the toasted breadcrumbs with the paprika and parmesan. Season with salt and pepper, and mix well until completely combined.
In another bowl, whisk the egg quickly with a fork. Place each strip of fish in the egg, then coat in the breadcrumbs and transfer back to the roasting tray. Repeat for all the strips, making sure they are completely covered in the crumb.
Drizzle with a little oil, then return to the oven for 10-15 minutes, until crispy and golden all over.
To serve
Butter two pieces of (Wildfarmed!) bread and spread the tartar sauce on one slice. Cover with three fishfingers, and some extra Bad Boy pickles. Enjoy!
