Fish Finger Sandwich with Tartare Sauce

Ingredients

• 600g skinless cod or haddock fillets, cut into thick fingers
• 60g plain flour
• 2 large eggs, beaten
• 120g panko breadcrumbs
• 4 tbsp sunflower oil
• 120g good-quality mayonnaise
• 40g cornichons, finely chopped
• 2 tbsp capers, drained and roughly chopped
• small handful of fresh flat-leaf parsley, finely chopped
• ½ lemon, juiced
• 1 tsp Dijon mustard
• 8 thick slices of sourdough bread
• 2 baby gem lettuces, leaves separated
• 1 lemon, cut into wedges
• quick pickled cucumber (see method), to serve
• 1 cucumber, thinly sliced, to serve
• 3 tbsp white wine vinegar, to serve
• 1 tsp caster sugar, to serve
• small handful of fresh dill, fronds picked, to serve

Method

1. Start the pickled cucumber first so it has time to soften. Toss the sliced cucumber with the white wine vinegar, caster sugar and a good pinch of salt, then set aside for at least 20 minutes until glossy and sharp at the edges.
2. Make the tartare by stirring together the mayonnaise, cornichons, capers, parsley, lemon juice and Dijon mustard. Season to taste — it should be punchy and zingy — then chill until needed.
3. Set up a breading station with three shallow bowls: seasoned flour in the first, beaten egg in the second, panko in the third.
4. Pat the fish fingers thoroughly dry. Roll each one in the flour, shaking off the excess, then dip in egg, letting it drip, and finally press firmly into the panko so every side is densely coated.
5. Heat the sunflower oil in a large non-stick frying pan over a medium-high heat until it shimmers and a stray crumb sizzles on contact, about 2 minutes.
6. Fry the fish fingers in two batches for 3–4 minutes per side, turning once, until deep golden and crisp all over and the fish flakes just opaque through the centre. Lift onto kitchen paper to drain.
7. While the last batch fries, toast the sourdough slices in a dry pan or under the grill for 1–2 minutes a side until golden at the edges with a few darker spots.
8. Spread a generous slick of tartare sauce on the cut side of each slice of sourdough — don't be shy.
9. Layer baby gem leaves onto four slices, pile on the hot fish fingers, scatter over the dill fronds and squeeze a lemon wedge across the top. Heap the pickled cucumber alongside or directly on top.
10. Close the sandwiches, press gently so the tartare just kisses the edges, then halve and serve immediately with extra tartare and lemon wedges on the side.