I highly recommend making a nostalgic classic, a fish finger sandwich. I’ve provided a recipe on how to transform white fish into crispy golden pieces to be sandwiched with tartar sauce and baby gem lettuce leaves, however if you have a packet of fish fingers in the freezer, I certainly won’t be judging if you want to skip right to the good part.
Serves 4 
45mins 26once white fish, you can use most fish here such as cod, haddock or lemon sole cut into 6cm long, thin-ish fingers
3tbsp plain flour, seasoned
2 free range egg, beaten
3.5oz fine breadcrumbs
4tbsp olive oil
1/4 stick unsalted butter
4 soft white floury baps
1 baby gem lettuce, leaves separated
For the tartar sauce:
4tbsp mayonnaise
3tbsp greek yoghurt
5 cornichon, finely chopped
1tbsp capers, chopped
1tsp dijon mustard
Good squeeze lemon juice
1tbsp finely chopped flat leaf parsley
750g white fish, you can use most fish here such as cod, haddock or lemon sole cut into 6cm long, thin-ish fingers
3tbsp plain flour, seasoned
2 free range egg, beaten
100g fine breadcrumbs
4tbsp olive oil
25g unsalted butter
4 soft white floury baps
1 baby gem lettuce, leaves separated
For the tartar sauce:
75g mayonnaise
50g greek yoghurt
5 cornichon, finely chopped
1tbsp capers, chopped
1tsp dijon mustard
Good squeeze lemon juice
1tbsp finely chopped flat leaf parsley
Non-stick frying pan
