Fish Finger Sandwich January 07, 2018 14:21
Fish Finger Sandwich - makes 4 sarnies
Comfort food heaven; the fish finger sandwich has had a gourmet update in recent years and is often found on the menu of gastro pubs. We think lemon sole works best to give a really soft flakey fish finger, and a good white loaf is a must.
- 4 lemon sole fillets, skins removed
- 40g plain flour
- 2 large eggs, beaten
- 50g breadcrumbs
- 50g Salt & Vinegar pork crackling, crushed to crumbs
- 200ml vegetable oil
- 8 slices of thick white bread
- tartare sauce, to serve
- lemon, to squeeze
- 50g rocket, to serve
Slice the fish fillets into about 16 strips of fish. Into 3 seperate bowls put the flour, the beaten egg and finally the breadcrumbs and pork crackling crumbs. Dip the fish into the flour (tap off the excess), then the egg (tap of the excess) and finally the crumbs to coat.
Heat half of the oil in a large frying pan. Fry half of the fish fingers for 3 minutes, turning once, until golden. Drain on kitchen paper. Discard any oil in the pan, then wipe the pan clean with kitchen paper. Repeat with the remaining oil and fish fingers.
Spread the bread with tartare sauce, squeeze the lemon over the rocket leaves, then assemble the fish finger sandwiches.