×
Donal Skehan
Fish Finger Sandwich | DonalSkehan.com
  • light-meals

Fish Finger Sandwich

February 07

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 Serves 4
  • time 45mins

Method

  1. 1. Make the tartar sauce. Blend the ingredients together and season to taste and set aside.
  2. 2. Dip the fish into the plain flour then the beaten egg and finally the breadcrumbs.
  3. 3. Heat the oil in a non-stick frying pan over a high heat until it shimmers. Add the fish and start to fry, adding the butter once they start to brown. Fry for 2-3 minutes, turning half way, until they are golden brown and cooked all the way through. Drain on kitchen towel.
  4. 4. Split the baps and add a dollop of tartar sauce. Add a couple of lettuce leaves then the fish fingers. Top with more tatar sauce and serve.

Rate this recipe

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Ingredients

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 

You'll Need

Non-stick frying pan

If you liked this

You may also like

Beer Batter Fish with Hasselback Potatoes | DonalSkehan.com, Traditional fish & chips with an easy twist!
  • main-meals
  • →

Beer Batter Fish with Hasselback Potatoes

September 07

This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.
Asian Fish Cakes with Cucumber & Carrot Salad | DonalSkehan.com, Hot, salty, sweet and sour are balanced perfectly in this classic dish.
  • light-meals
  • →

Asian Fish Cakes with Cucumber & Carrot Salad

January 09
BBQ Seafood platter with Piri Piri Sauce | DonalSkehan.com, Simple, fresh flavours that work perfectly on the BBQ
  • summer
  • →

BBQ Seafood platter with Piri Piri Sauce

July 03

Whether you choose to use a variety of seafood or just fish fillets, this same method works every time. Simple, fresh flavours that are brought to life once they hit that hot grill. The piri piri sauce here can be stored in a jar in the fridge for up to a week or two but be sure to cover the top with a slick of extra virgin olive to seal it before covering with a lid. Scallops, crab claws are also a nice addition here.