Fish finger sarnie
Nostalgic and indulgent, this fish finger buttie is a real home comfort
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- Heat the oven to 200C/fan 180C/gas6. Melt the butter with 1 tbsp olive oil in a large frying pan. Add the breadcrumbs, lemon zest, thyme and cayenne or peri peri seasoning, and cook over a medium heat for about 4-5 minutes until golden, stirring constantly.tip the breadcrumbs into a bowl, add the parsley and season.
- Cut the fish into fat fingers. Tip the flour onto a large plate and the beaten egg onto another. Coat the fish pieces first in the flour and shake off any excess, then dip the fish into the egg to coat completely. Finally press into the seasoned breadcrumbs to thoroughly coat on all sides.
- Arrange the fish fingers on a baking sheet and cook in the oven for about 10 minutes until crisp and golden, turning once halfway through the cooking time.
- spread the bread with butter and a generous dollop of tartare sauce, pack the fish fingers on two slices and sandwich them together.
PER SERVING
1066 kcalories, protein 50.5g, carbohydrate 116.6g, fat 47.4 g, saturated fat 23.2g, fibre 4.4g, salt 3.52 g
Recipe from olive magazine, October 2011.
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Ingredients
- 50g unsalted butter
- olive oil
- 100g fresh white breadcrumbs
- 1 lemon , zest grated
- thyme leaves chopped to make 2 tsp
- ½ tsp cayenne pepper or peri peri seasoning
- flat-leaf parsley , finely chopped to make 2 tbsp
- 300g sustainable cod , haddock or coley, skinless fillet
- 3-4 tbsp plain flour
- 1 egg , beaten
- 4 thick slices good white bread
- soft butter
- tartare sauce , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Ingredients
- 50g unsalted butter
- olive oil
- 100g fresh white breadcrumbs
- 1 lemon , zest grated
- thyme leaves chopped to make 2 tsp
- ½ tsp cayenne pepper or peri peri seasoning
- flat-leaf parsley , finely chopped to make 2 tbsp
- 300g sustainable cod , haddock or coley, skinless fillet
- 3-4 tbsp plain flour
- 1 egg , beaten
- 4 thick slices good white bread
- soft butter
- tartare sauce , to serve
PER SERVING
1066 kcalories, protein 50.5g, carbohydrate 116.6g, fat 47.4 g, saturated fat 23.2g, fibre 4.4g, salt 3.52 g
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12 January 2012
Claudia83 commented on this recipe
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27 June 2012
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