Homemade Fish Finger Sandwich
Serves 2 | with Tartare Sauce, Chives and Baby Gem Lettuce
While it's hard to beat a classic fish finger sandwich, this recipe elevates the family favourite by making the fish fingers and tartare at home with delicious, fresh ingredients. Layer inside a soft ciabatta roll for an unforgettable lunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Basa Fillets**
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Lemon**
1 bunch(es)
Chives**
15 grams
Capers**
96 grams
Mayonnaise
(Contains: Egg, Mustard)
2 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Baby Gem Lettuce**
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
¼ tsp
Salt for the Breadcrumbs
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.
c) Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.
a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.
a) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.
b) While the fish bakes, zest and quarter the lemon. Finely chop the chives (use scissors if easier). Finely chop the capers.
c) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and the chives. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!
a) Halve the ciabatta. When the fish has 2-3 mins remaining, pop the ciabatta in the oven to warm through, 2-3 mins.
b) Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Combine in a medium bowl the lettuce and half the tartare sauce, then toss to coat.
c) Spread the remaining tartare sauce over the base and lids of the toasted ciabatta.
d) Lay the fish fingers over the bases of the ciabatta, then top with the dressed lettuce. Sandwich on the bun lids to finish.
Enjoy!
