Fish Finger Sandwich

Method

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1. Pat the fish dry. Mix the flour and salt in one dish, put the egg in a second and the panko in a third.

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2. Coat each strip in the flour, then the egg, then press firmly into the panko so it is completely covered.

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3. Mix the mayonnaise, capers and lemon juice for the tartare sauce.

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4. Heat the oil in a large frying pan over medium-high heat until shimmering.

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5. Fry the fish fingers 2 to 3 minutes a side, until deep golden and just cooked through. Drain on paper towels.

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6. Butter the bread. Spread half the slices with the tartare sauce and top with lettuce and the fish fingers.

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7. Add a squeeze of ketchup, close the sandwiches and press gently.

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Chef’s Tips

• Cut the fingers thick. Thin ones dry out before the crumb browns.
• Press the panko on firmly so it stays on in the pan.
• Make the tartare sharp. It cuts through the fried crumb.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• A mug of tea
• Crisps
• Mushy peas

Storage & Reheating

Best eaten immediately. Refrigerate cooked fish fingers up to 2 days and re-crisp at 200°C for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.