Fish Finger Sandwich with Tartare Sauce

• 600 gskinless cod or haddock fillets, cut into thick fingers
• 60 gplain flour
• 2large eggs, beaten
• 120 gpanko breadcrumbs
• 4 tbspsunflower oil
• 120 ggood-quality mayonnaise
• 40 gcornichons, finely chopped
• 2 tbspcapers, drained and roughly chopped
• 15 gof fresh flat-leaf parsley, finely chopped
• ½lemon, juiced
• 1 tspDijon mustard
• 8thick slices sourdough bread, about 50g each
• 2baby gem lettuces, leaves separated
• 1lemon, cut into wedges
• Fine salt and black pepper
• 100 gquick-pickled cucumber (optional)
• 1cucumber, thinly sliced (optional)
• 3 tbspwhite wine vinegar (optional)
• 1 tspcaster sugar (optional)
• small handful of fresh dill, fronds picked (optional)

Method

1. 1If making the optional pickled cucumber, start it 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. 2Make 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. 3Set up a breading station with three shallow bowls: seasoned flour in the first, beaten egg in the second, panko in the third.
4. 4Pat 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. 5Heat 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. 6Fry 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. 7While 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. 8Spread a generous slick of tartare sauce on the cut side of each slice of sourdough; don't be shy.
9. 9Layer baby gem leaves onto four slices, pile on the hot fish fingers, add the optional dill if using and squeeze a lemon wedge across the top. Add either the optional ready-made pickled cucumber or your homemade pickle if using.
10. 10Close 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.

Per serving

kcal

937

protein

46.9g

fibre

7.9g

carbs

90.5g

fat

43g