Name: Fish Finger Sandwich
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 slices of white bread; salt and pepper; tartare sauce; salad for garnishing; 2 large fillets of haddock (approx. 400-450 g); handful of mint leaves; vegetable oil, for deep frying; 1 tbsp lemon juice; handful of fresh herbs, finely chopped (we use parsley and dill); 8 slices of good quality bread; 400 g frozen petits pois; 50 g plain flour; 2 large eggs, beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

If you have your peas and tartare sauce made beforehand, then this is a great thing to knock up for a quick dinner. You don’t need to use haddock, any white fish will do, just make sure you adjust the cooking time according to how thick it is.

Ingredients

2 large fillets of haddock (approx. 400-450 g)
50 g plain flour

Method

First, make your breadcrumbs. Simply put the bread and chopped herbs into a food processor and whizz until you have fine crumbs. Divide each haddock fillet into four equal goujons so you have eight small fillets altogether. Put your plain flour in a bowl, your beaten eggs in another and your breadcrumbs in a third, and season each bowl. Dip your haddock goujons into the flour, then the eggs and

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Fish Finger Sandwich

Ingredients

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