Fish Finger Sandwich

Serves
4
Fish finger sandwich 

600g lemon sole fillets 

200g Panko breadcrumbs

2 Whole eggs

100g Flour

Salt 

Pepper 

2 Litres Vegetable oil for frying


Mayonnaise 

2 Egg yolk 

1 tbsp Dijon mustard 

1 Lemon 

150ml Olive oil 

150ml Veg oil 

Water – (enough to achieve right consistency)

Salt 


Tartare sauce 

300g Fresh Mayonnaise 

3 tbsp Cornichons (Diced)

1 shallot Shallot (Diced)

3 tbsp Capers (Chopped)

1 Lemon (juice & zest)

3 tbsp Parsley (Chopped)


Slaw 

1 White or Hispi cabbage 

1 Fennel 

3 Green chilli

1 Lemon (juiced)

Salt 


To Finish 

8 Slices White Sandwich Bread

1 Lemon 


Prep the fish into even sized fillets. If using a medium sized flat fish, I would just cut in half diagonally. 

Prepare flour egg and panko in separate bowls. Season flour with salt and pepper 

Place the fish first in flour then in the egg and finally in the panko breadcrumbs, making sure you have a full coating of breadcrumbs on the fish.

Place on a tray in a single layer and keep in the fridge until ready to use.

For the mayonnaise place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt.

With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water to loosen (not too much – this will stop it splitting!), then add the rest of the oil.

Season and reserve in the fridge until ready to use. Can keep in the fridge for up to 1 week.

To finish the tartare sauce prepare all the ingredients.

Mix together in a bowl with the mayonnaise, season with salt, pepper and lemon juice.

For the slaw, finely slice all of the ingredients, season with salt and lemon juice, mix well and allow.

Place the vegetable oil in a large saucepan over a medium-high heat to get nice and hot, if using a thermometer it wants to be around 180 degrees (if the oil is smoking it is too hot) Fry the fish goujons until golden brown, drain on kitchen paper, season with salt and pepper.

Brush the bread on one side with soft butter, and fry until golden brown. 

Now time to build the sandwich, tartare sauce on each slice of bread, slaw and goujons, top with a slice of bread, slice down the middle. 

Serve with a wedge of lemon.










Ingredients

Fish finger sandwich 

600g lemon sole fillets 

200g Panko breadcrumbs

2 Whole eggs

100g Flour

Salt 

Pepper 

2 Litres Vegetable oil for frying


Mayonnaise 

2 Egg yolk 

1 tbsp Dijon mustard 

1 Lemon 

150ml Olive oil 

150ml Veg oil 

Water – (enough to achieve right consistency)

Salt 


Tartare sauce 

300g Fresh Mayonnaise 

3 tbsp Cornichons (Diced)

1 shallot Shallot (Diced)

3 tbsp Capers (Chopped)

1 Lemon (juice & zest)

3 tbsp Parsley (Chopped)


Slaw 

1 White or Hispi cabbage 

1 Fennel 

3 Green chilli

1 Lemon (juiced)

Salt 


To Finish 

8 Slices White Sandwich Bread

1 Lemon 


Ingredients

Fish finger sandwich 

600g lemon sole fillets 

200g Panko breadcrumbs

2 Whole eggs

100g Flour

Salt 

Pepper 

2 Litres Vegetable oil for frying


Mayonnaise 

2 Egg yolk 

1 tbsp Dijon mustard 

1 Lemon 

150ml Olive oil 

150ml Veg oil 

Water – (enough to achieve right consistency)

Salt 


Tartare sauce 

300g Fresh Mayonnaise 

3 tbsp Cornichons (Diced)

1 shallot Shallot (Diced)

3 tbsp Capers (Chopped)

1 Lemon (juice & zest)

3 tbsp Parsley (Chopped)


Slaw 

1 White or Hispi cabbage 

1 Fennel 

3 Green chilli

1 Lemon (juiced)

Salt 


To Finish 

8 Slices White Sandwich Bread

1 Lemon 


method

Prep the fish into even sized fillets. If using a medium sized flat fish, I would just cut in half diagonally. 

Prepare flour egg and panko in separate bowls. Season flour with salt and pepper 

Place the fish first in flour then in the egg and finally in the panko breadcrumbs, making sure you have a full coating of breadcrumbs on the fish.

Place on a tray in a single layer and keep in the fridge until ready to use.

For the mayonnaise place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt.

With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water to loosen (not too much – this will stop it splitting!), then add the rest of the oil.

Season and reserve in the fridge until ready to use. Can keep in the fridge for up to 1 week.

To finish the tartare sauce prepare all the ingredients.

Mix together in a bowl with the mayonnaise, season with salt, pepper and lemon juice.

For the slaw, finely slice all of the ingredients, season with salt and lemon juice, mix well and allow.

Place the vegetable oil in a large saucepan over a medium-high heat to get nice and hot, if using a thermometer it wants to be around 180 degrees (if the oil is smoking it is too hot) Fry the fish goujons until golden brown, drain on kitchen paper, season with salt and pepper.

Brush the bread on one side with soft butter, and fry until golden brown. 

Now time to build the sandwich, tartare sauce on each slice of bread, slaw and goujons, top with a slice of bread, slice down the middle. 

Serve with a wedge of lemon.










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