← Nouns Cooking · British & Irish

Ingredients

• 500 g thick skinless cod or haddock fillets, cut into thick fingers
• 3 tbsp Plain (all-purpose) flour
• 1 Eggs, beaten
• 80 g panko or dried breadcrumbs
• 3 tbsp sunflower oil
• 4 tbsp Mayonnaise
• 1 tbsp Capers, chopped
• 1 gherkin, finely chopped
• 1 tbsp Parsley, chopped
• ½ lemon, juiced, plus wedges to serve
• 8 slices soft white bread
• 30 g Butter, softened
• 1 handful Lettuce, shredded
• 2 tbsp Ketchup (optional)
• Salt
• Black pepper

Method

1. Pat the fish dry and season. Put the flour, beaten egg and breadcrumbs in three shallow dishes. Coat each finger in flour, then egg, then press firmly into the crumbs.
2. Heat the oil in a large frying pan over medium-high heat. Fry the fish fingers for 2–3 min per side until crisp and golden and the fish flakes easily in the middle. Drain on kitchen paper.
3. Meanwhile, stir the mayonnaise, capers, gherkin, parsley and lemon juice together for the tartare sauce.
4. Butter the bread. Spread half the slices with tartare sauce, add lettuce and three or four fish fingers each, a squirt of ketchup if you like, and top with the remaining bread. Press down, cut in half and eat while hot.

Tips

• Contains fish, egg, wheat and mustard (in most mayonnaise).
• Freeze breaded, uncooked fingers on a tray, then bag them; fry from frozen for a minute or two longer.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine