Fish Finger Sandwich


Preparation info

  • Serves


    • Difficulty


Appears in

The Seafood Shack: Food & Tales from Ullapool

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.


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


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