fish finger sandwiches
Fish finger sandwiches
I’ve chosen to use tilapia fillets not just because they taste great but because they’re quite a firm fish and hold up well to handling. They’re also quite cheap so won’t break the bank.
2 tilapia fillets, filleted, washed and then pat dry
1 beaten egg
Seasoned Flour (I use about 1 cup of plain flour which is seasoned with 1 tablespoon of celery salt. Normal salt and pepper will work just as well)
Slices of buttered bread (white or brown, your choice)
Freshly sliced tomato
Fresh rocket leaves / other salad leaves
1 teaspoon of fresh dill
1 tablespoon capers (I use ones soaked in brine so they don’t need to be rinsed)
8-10 cornichon pickles
4-5 tablespoons mayonnaise
Fresh lemon to squeeze over your fish or to add a bit of sharpness to your tartare sauce
To make the tartare sauce
Roughly chop the capers, cornichons and fresh dill and mix it well with the mayonnaise. If you like, add a small squeeze of fresh lemon if you like.
To make the fish fingers
Take 3 plates or bowls and put the seasoned flour on one, a beaten egg in the middle and breadcrumbs in the next.
Dip your fish fillets first in the flour. Make sure it’s well coated but do dust of any excess flour.
Then dip your fillet in the beaten egg before moving it to your breadcrumb dish and making sure your fillet is completely covered with bread crumbs all over.
Heat a fry pan with enough oil to cover the bottom of the pan.
Fry the tilapia fillets on all sides until the crumbs turn golden brown (it shouldn’t take more than a couple of minutes, especially if your fillets are quite thin)
Place them on some kitchen towels to absorb the excess oil and place in the oven to keep warm until you’ve finished frying all your fish and are ready to assemble your sandwich
When you’re ready to assemble your sandwich, place the fillets on fresh white sliced bread (buttered or unbuttered). Squeeze some lemon juice over the fillets and top it with a big dollop of tartare sauce, fresh tomatoes and rocket.