Fish Finger Sandwich

Serves 2
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Directions

  1. 1Cut the potatoes into thin matchsticks.
  2. 2Rinse the potatoes in cold water.
  3. 3Drain and squeeze excess water from the potatoes using a kitchen towel.
  4. 4Heat the vegetable oil in a deep pot to 180°C and fry the potatoes in batches for 3 to 4 minutes until golden and crispy.
  5. 5Drain the shoestring fries on paper towels and sprinkle with sea salt.
  6. 6Finely chop fresh tarragon, fresh parsley, and fresh dill.
  7. 7Finely dice small gherkins and finely chop pickled red onion.
  8. 8Zest one lemon.
  9. 9Combine mayonnaise, chopped herbs, pickled onion, capers, gherkins, lemon zest and juice, and Dijon mustard in a bowl.
  10. 10Season the tartare sauce with salt and pepper to taste, and mix well.
  11. 11Cut cod fillets into 8 fingers.
  12. 12Pat the fish fingers dry with paper towels.
  13. 13Season plain flour with salt and pepper.
  14. 14Dredge each fish finger in the seasoned flour.
  15. 15Whisk eggs in a separate bowl.
  16. 16Dip each floured fish finger in the whisked egg.
  17. 17Season panko breadcrumbs with salt and pepper.
  18. 18Coat each fish finger with panko breadcrumbs, pressing to adhere.
  19. 19Reheat vegetable oil to 180°C and fry the fish fingers for 4-6 minutes until golden brown.
  20. 20Drain the fried fish fingers on paper towels.
  21. 21Slice the bread.
  22. 22Spread butter on each side of the bread slices.
  23. 23Toast the bread in a pan or under the grill.
  24. 24Toss pea shoots with olive oil and black pepper.
  25. 25Spread a generous layer of tartare sauce on each slice of toasted bread.
  26. 26Add a handful of pea shoots.
  27. 27Layer 4 fish fingers on one slice of bread.
  28. 28Sprinkle with shoestring fries.
  29. 29Top with the other slice of bread to complete the sandwich.

Ingredients

  • 2 medium cod fillets
  • 75 g plain flour
  • 2 eggs
  • 100 g panko breadcrumbs
  • Salt
  • pepper
  • 1 cup mayonnaise
  • 0.25 cup fresh tarragon
  • 0.25 cup fresh parsley
  • 0.25 cup fresh dill
  • 0.25 cup pickled red onion
  • 0.5 cup capers
  • 2 small gherkins
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 2 Maris Piper potatoes
  • 0.5 tsp sea salt
  • 4 slices white crusty bread
  • 100 g butter
  • 1 cup pea shoots
  • 1 tbsp olive oil
  • 0.5 tsp black pepper
  • 2 litres vegetable oil

Equipment

deep potpaper towelsbowlknifegraterfrying pangrill