Friday Feast: Homemade Fish Finger Sandwiches

Fish finger sandwiches were our ultimate after school comfort food, and are perfect for lunch on a Saturday. Share with a friend and give them something to remember with homemade fish fingers – make them your specialty by adding seeds to the breadcrumbs for an extra crunch, or a touch of paprika for a smoky/sweet flavour. Alana Holloway from Fodder & Plonkshows us how:

Method

1. To make the tartar sauce, mix all the ingredients pour in to a bowl.
2. Cut the fish into 6 even fish finger shaped pieces.
3. In three separate dishes, set out the flour, beaten egg and breadcrumbs. Cover each fish finger in flour, then dip in the egg, then toss in the breadcrumbs. Make sure you get an even coating at each stage.
4. Heat a few glugs of groundnut oil in a frying pan on a medium heat. Fry the fingers for 3 minutes on each side (a minute or so if they are more square than flat), or until the outside is crispy and golden and there is only a little give in the fish.
5. Serve on lightly toasted white bread, with lashings of tartar sauce and a handful of watercress.

Fish Finger Sandwich
Serves 2

Ingredients

1 loin of firm white fish, such as sustainably sourced cod, haddock or pollack
2tbsp plain white flour
1 egg, beaten
50g breadcrumbs
Groundnut oil (or another flavourless oil with a high smoke point)
4 slices of crusty white country loaf, or similar
Watercress

For the tartar sauce
4tbsp mayonnaise
Juice of ½ a lemon
1tbsp capers, chopped
3 cornichons, chopped