Weeknight
Gourmet fish finger and tartare sandwich
Elevate the humble fish finger to something a bit more sophisticated: panko-crusted hake fried until golden, tucked into a toasted mini ciabatta with homemade tartare sauce and a handful of rocket.
Toast the ciabatta properly so it holds the sauce, and make the tartare while the fish fries — it is five minutes' work and the whole sandwich tastes brighter for it.
Method
- 01
Cut the hake into thick fingers. Put the fish pieces into a bowl and add the plain flour. Season well and toss together until the fish pieces are well coated.
- 02
In a separate bowl, mix together the breadcrumbs and lemon zest. Dip each piece in the beaten egg, then in the breadcrumbs to coat.
- 03
Heat the oil in a large non-stick pan until hot. Add the fish fingers and fry for 3–4 minutes until golden and cooked through — the hake is done when it flakes easily and is opaque all the way through.
- 04
In a small bowl, mix the mayonnaise, gherkins, parsley and lemon juice to make the tartare sauce.
- 05
Slice and toast the ciabatta, spread over the tartare sauce, sprinkle with rocket and top with the fish fingers to serve.
Keep cooking
