The ultimate comfort dinner!
For the fish finger sandwich -
1 egg, beaten
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!