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Seb's homemade fish finger sarnie
Who said fish finger sandwiches were just for kids. Our Master Fishmonger Sebastian created this twist on a classic, surprisingly easy to throw together, using haddock instead of cod for a more sustainable white fish alternative. There’s nothing more nostalgic than crispy fish fingers, sandwiched between toasted ciabatta bread with lashings of tangy tartare sauce and mushy peas. (We won’t judge if you add ketchup).
Time
30 mins
Serves
2-3
Difficulty
Easy
Ingredients
• 260g Field & Flower haddock fillets
• 2 x free-range eggs, beaten
• Half a cup of flour
• 1 cup of panko breadcrumbs (or homemade is good too)
To serve:
• Toasted ciabatta bread
• 2-3 tbsp mushy peas (or frozen peas, cooked & mashed)
• 2-3 tbsp tartare sauce
• Handful of cherry tomatoes, halved
Instructions
1. Preheat the oven to 180C.
2. Empty the flour, breadcrumbs and egg into 3 separate bowls.
3. Carefully remove the skin from your haddock fillets using a sharp knife. Cut the skinned fillets into finger sized portions.
4. Dip each piece of fish into the egg, followed by the flour and breadcrumbs. Once all the fish is coated, bake in the oven for 8 minutes or until the fish is cooked through (cut the thickest fish finger to check the flesh is opaque and flakes easily).
5. Once cooked, season to taste and serve with toasted ciabatta, cherry tomatoes, mushy peas and tartare sauce.
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