- 30g pack fajita seasoning
- 50g plain flour
- 2 large eggs , beaten
- 100g dried breadcrumbs
- 500g skinless and boneless cod, cut into chunky fish fingers cod
- oil , for frying
- 4 white crusty bread rolls, sliced in half
- 4 tbsp mayonnaise
- STEP 1
Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
- STEP 2
Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.
- STEP 3
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 golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.
- STEP 4
Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.