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