Enjoy a classic fish finger sandwich with a gourmet twist! Our version features lightly breaded fish fingers and homemade chunky chips for a delicious indulgent lunch or dinner
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
frozen cod fillets 360 g
plain flour 4 tbsp
egg 2
breadcrumbs 4 tbsp
olive oil 4 tbsp
potato 4 (chopped)
ciabatta roll 4
tartare sauce 4 tbsp
rocket 10 g
Method
Preheat the oven to 200°C/180°C fan.
Cut the potatoes into chunky chips (there's no need to peel them). Rinse in cold water then drain and pat dry. In a baking tray, toss the chips with a dash of olive oil and season with salt and pepper. Bake for 25 minutes, or until golden brown.
Meanwhile, slice each fish fillet into 2 long fish fingers. Place the flour, whisked eggs, and breadcrumbs into 3 separate shallow bowls.
Dip the fish fingers into the flour and dust off any excess, then into the egg and finally the breadcrumbs.
Heat the olive oil in a frying pan on a medium heat. Working in batches if needed, cook the fish fingers for 4 minutes on each side until golden and cooked through.
Slice the ciabatta rolls and spread the tartare sauce on the top and bottom. Top each bottom with 2 fish fingers and garnish with the rocket before popping the other side of the bun on top.
Serve the sandwiches with the chunky chips and enjoy!
