97% would make again
Fancy AF Fish Finger Sandwich
featured in Sandwiches For Every Day Of The Month
Tasty Team
Ingredients
for 2 servings
Fish Fingers
- 1 cod fillet
- 1 cup flour (100 g)
- 2 eggs, whisked
- 2 cups panko breadcrumbs (100 g)
- ⅓ cup grated parmesan cheese (30 g)
Homemade Tartar Sauce
- ½ cup mayonnaise (100 g)
- 1 pickled gherkin, diced
- 1 tablespoon caper, diced
- 1 teaspoon whole grain mustard
- ½ lemon, juiced
Sandwich
- 4 slices white bread
- rocket leaf
- romaine lettuce
- salt, to taste
- pepper, to taste
- ketchup
- lemon
Nutrition Info
- Calories 1237
- Fat 56g
- Carbs 138g
- Fiber 4g
- Sugar 9g
- Protein 44g
Estimated values based on one serving size.
Preparation
- Cut the cod fillet into 6-7 big finger shapes.
- Mix the Parmesan with the panko breadcrumbs.
- Coat the fish fingers with flour, then egg, then breadcrumbs.
- Deep fry the fish fingers in 170˚C (325˚F) hot oil for about 2-3 minutes or until they turn golden brown and are cooked through. Set aside.
- Mix all the sauce ingredients well, set aside.
- Spread a thick layer of the tartar sauce onto a soft and fluffy slice of bread.
- Place some rocket leaves, romaine lettuce, and three chunky fish fingers, then flavour with a squeeze of lemon, salt, and pepper. Finish with a drizzle of ketchup and more Tartar.
- Top with another slice of bread and serve.
- Enjoy!
Ingredients
for 2 servings
Fish Fingers
- 1 cod fillet
- 1 cup flour (100 g)
- 2 eggs, whisked
- 2 cups panko breadcrumbs (100 g)
- ⅓ cup grated parmesan cheese (30 g)
Homemade Tartar Sauce
- ½ cup mayonnaise (100 g)
- 1 pickled gherkin, diced
- 1 tablespoon caper, diced
- 1 teaspoon whole grain mustard
- ½ lemon, juiced
Sandwich
- 4 slices white bread
- rocket leaf
- romaine lettuce
- salt, to taste
- pepper, to taste
- ketchup
- lemon
Nutrition Info
- Calories 1237
- Fat 56g
- Carbs 138g
- Fiber 4g
- Sugar 9g
- Protein 44g
Estimated values based on one serving size.
Preparation
- Cut the cod fillet into 6-7 big finger shapes.
- Mix the Parmesan with the panko breadcrumbs.
- Coat the fish fingers with flour, then egg, then breadcrumbs.
- Deep fry the fish fingers in 170˚C (325˚F) hot oil for about 2-3 minutes or until they turn golden brown and are cooked through. Set aside.
- Mix all the sauce ingredients well, set aside.
- Spread a thick layer of the tartar sauce onto a soft and fluffy slice of bread.
- Place some rocket leaves, romaine lettuce, and three chunky fish fingers, then flavour with a squeeze of lemon, salt, and pepper. Finish with a drizzle of ketchup and more Tartar.
- Top with another slice of bread and serve.
- Enjoy!
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