Fish Finger Sandwich with Homemade Tartare sauce

Fish Finger Sandwich with Homemade Tartare sauce


The ultimate comfort dinner! 


For the fish finger sandwich - 

1 egg, beaten

85g breadcrumbs

Zest of one lemon

Pinch of salt and pepper

1 tbsp olive oil

400g cod, cut into two strips

2 lemons, cut into wedges 


For the tartare sauce - 

7 tbsp mayonnaise

1 large gherkin

2 tbsp capers

1 tbsp lemon juice

Small handful fresh parsley, chopped 



Heat oven to 200C/180C fan/gas 6.


Pour the beaten egg into a shallow dish.

Tip the breadcrumbs onto a plate.

Mix the lemon zest into the breadcrumbs along with some salt and pepper.

Brush a non-stick baking sheet with half the oil.

Pane the fish - Dip the fish strips into the egg, then roll them in the breadcrumbs.

Transfer to the baking sheet and bake for 20 minutes until golden.

Meanwhile, mix the Tartare sauce ingredients together. Serve the fish fingers warm with tartare sauce and lemon wedges - and cloaked in buttered white bread, if you like!