Homemade fish-fingers are worth the effort here for a sumptuous and stacked sandwich
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
You need thick pieces of haddock or cod fillet for this so that you can get fish-finger-shaped chunks – the tail end is no good. A really good bloomer, or flavoursome soft white bread, is best.
Overview
Prep time
15 mins
Cook time
10 mins
Serves
6
Ingredients
For the mayonnaise
- 375g good mayonnaise (bought or home-made)
- 75g pickled onions, drained and roughly chopped
- 3 tbsp parsley, finely chopped
For the fish fingers:
- 1kg white fish fillets (haddock or cod), skin removed
- 2 large eggs, lightly beaten
- 100g plain flour, seasoned with salt and pepper
- 250g white breadcrumbs
- Groundnut or olive oil, for shallow-frying
To serve:
- Good white bread and butter
- Baby gem leaves
Method
Step
Stir 375g mayonnaise, 75g drained and chopped pickled onions, and 3 tbsp finely chopped parsley together, then taste for seasoning. Keep it in the fridge, covered, if you’re making this in advance.
Step
Cut 1kg white fish fillets with the skin removed into fish-finger sized pieces, rubbing your hand over the surface to check for any little bones that might still be there. Season each piece.
Step
Put the 2 large lightly beaten eggs, 100g plain flour seasoned with salt and pepper, and 250g white breadcrumbs separately on three plates. Dip each piece of fish in the flour, then the egg, then the breadcrumbs. Set them on a baking sheet as you go, ready to cook.
Step
Heat some oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dropped into it. Put the fish fingers into the pan, in batches if you have to, and fry for 2-3 minutes on each side, or until they are crispy, golden and cooked through. Remove them as they are cooked with a slotted spoon and transfer to a double layer of kitchen paper. Blot the excess oil.
Step
Lightly butter slices of bread – enough for six sandwiches – and spread on some of the mayo. Add the baby gem and fish fingers, and slice each person’s sandwich in half to serve.