The Ultimate Fish Finger Sandwich

The Ultimate Fish Finger Sandwich served on white bread with watercress, with one sandwich half stacked on top of the other
  • 2 servings
  • 35 minutes to prepare
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  • 2 Hake fillets, skinned (any white fish works such as plaice, sole, haddock or whiting)
  • 1 tbsp plain flour
  • 1 egg beaten with 1tbsp milk
  • 50g slightly stale white bread, crusts removed and roughly torn
  • 1 tsp chopped fresh parsley
  • zest of ½ an Amalfi lemon
  • 2 tbsp sunflower oil
  • 2 tbsp mayonnaise
  • Zest and juice of the remaining ½ Amalfi lemon
  • 5 cornichons, finely chopped
  • ½ tbsp capers, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 small shallot, finely chopped
  • 4 slices of your favourite bread, buttered Fresh watercress, large sprigs removed Sliced radishes (optional)


Preparation time 25 minutes
Cooking time 10 minutes

In a food processor add the torn bread with the parsley and lemon zest and whiz until you have a lovely fine crumb. Tip into a bowl.

Place the flour into another bowl and the egg into a third bowl.

Cut the fish into 2-3cm wide strips. Toss in the flour, then the egg followed by the breadcrumbs. Take a large frying pan, gently heat the sunflower oil over a medium heat and cook the goujons for 2-3 minutes on both sides. Keep warm in a low oven.

For the tartare sauce simply mix all the ingredients until well combined.

Once made, the tartare sauce will keep in a fridge for a couple of days.

To assemble your sandwich add a small handful of watercress to your buttered bread, top with a few thin slices of radish, then your plaice goujons. Add a generous spoonful of tartare sauce and another slice of buttered bread. Slice and serve. Delicious!