Fish finger sandwich with tartare sauce

    15 min

    Fish fingers got an unfair reputation for being the stuff of school dinners, when in fact a high quality fish finger sandwich really is a fine meal for lunch or dinner!


    Oxfordshire, England, UK
    2 people made this

    Makes: 2 sandwiches

    • 3 tablespoons plain flour
    • 1 egg
    • 100ml milk
    • 150g Japanese panko breadcrumbs
    • 2 fresh, thick pollock or haddock fillets
    • 2 tablespoons vegetable oil (for frying)
    • 4 slices thick white bread
    • Tartare sauce
    • 1 tablespoon finely chopped shallots
    • 1 tablespoon capers
    • 1 tablespoon chopped sweet gherkins
    • 4 tablespoons good quality shop-bought mayonnaise
    • 1 tablespoon chopped parsley

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Use three shallow bowls. In bowl number one, place flour. In bowl two, whisk the egg and milk. In bowl number three, place the breadcrumbs.
    2. Cut the fish into fingers. Dip each finger into the bowls in the order they were filled.
    3. Pan fry the fingers in hot oil for 5 minutes, till golden on all sides.
    4. Mix the tartar sauce ingredients together.
    5. Build the sandwiches on slices of white bloomer and add lots of tartare sauce.


    Fish finger sandwiches have become increasingly popular in the UK over the past few years, and using this recipe you can make your own high quality fish finger sandwich with delicious tartare sauce.

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