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Fish finger hot dogs

Three fish finger hot dogs

Fish finger hot dogs

Name: Fish finger hot dogs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers; 25g plain flour; 1 egg beaten; 100g panko breadcrumbs; sunflower oil for frying; 1 gherkin finely chopped; 4 tbsp mayonnaise; 1 tbsp lemon juice and lemon wedges, to serve; 4 brioche hot dog buns; ½ iceberg lettuce shredded

Paul Ainsworth

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Serves 4

Easy

Prep: 30 mins

Cook: 12 mins - 15 mins

plus 1 hr chilling (optional)

A star rating of 4.2 out of 5.7 ratingsRate

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A twist on a classic fish finger sandwich the whole family will love. Try lightly salting the cod to firm it up before cooking

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Ingredients

Nutrition

Units:

MetricUS

300-400g skinless and boneless pollock

or cod, cut into 4 chunky fish fingers
25g plain flour
1 egg

beaten
100g panko breadcrumbs
sunflower oil

for frying

To serve

1 gherkin

finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice

and lemon wedges, to serve
4 brioche hot dog buns
½ iceberg lettuce

shredded

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Nutrition: Per serving

kcal601
fat29g
saturates6g
carbs59g
sugars10g
fibre4g
protein25g
salt1.3g

Method

step 1

If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.
step 2

If you're using the frying pan, pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until they are golden on each side and cooked through (approximately 3-4 mins each side). Drain them on kitchen paper, season with sea salt, and transfer to a low oven to keep warm while you make the sauce.
step 3

If you're using the air-fryer, preheat it to 200C for 4 mins. Brush the air-fryer basket lightly with oil. Cook the fish fingers in the air-fryer basket for 6 mins, turning them halfway through until they are lightly golden and cooked through. Season with sea salt.
step 4

Split the hot dog buns and add them to the air-fryer (if using the air-fryer) for 1-2 mins to warm through. Alternatively, you can toast the buns under the grill if you're following the frying pan method.
step 5

Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Spread each hot dog roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve the fish finger hot dogs with lemon wedges for squeezing over.

Recipe from Good Food magazine, April 2022

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A star rating of 4.2 out of 5.7 ratings

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