Fish finger sandwich for

By Andy Cooks

Ingredients

Instructions

1. Toast the bread to your liking, or skip this if the bread is fresh and soft.
2. Spread tartare sauce on one side of each slice.
3. Layer the fish fingers, shredded iceberg lettuce and pickled red onions on two slices.
4. Spread more tartare sauce on the other two slices and place them on top to close the sandwiches.
5. Make the tartare sauce: combine the mayonnaise, diced cornichons, baby capers, finely diced shallots, sliced dill and lemon zest in a bowl. Mix well and set aside.
6. Make the pickled onions: bring the water, apple cider vinegar, red wine vinegar, salt, pink peppercorns and sugar to a light simmer. Put the sliced red onion in a clean glass jar and pour the hot liquid over it. Let cool; they taste better made a day ahead. Once at room temperature, refrigerate; they keep for weeks.
7. Make the fish fingers: season the fish strips with salt. Dust in flour, dip in beaten egg, then coat in panko. Rest them on a plate with some panko underneath to stop sticking.
8. Heat about 0.5 cm (1/5 inch) of oil in a frying pan. Fry the fish fingers 3-4 minutes per side until golden brown.
9. Take the fish fingers out of the pan and season with a little more salt.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

OnionEggLemonRed onionBreadShallotBreadcrumbLettuce