Quick and easy fish finger sandwich
- July 2012
- 325g pack skinless and boneless sustainable haddock fillets
- 6 slices of fresh white bread
- 1 tbsp hot chilli powder
- 1 large free-range egg
- 2 tbsp plain flour, seasoned well with salt and pepper
- 3 tbsp rapeseed oil
- Zest and juice of ½ lemon
- 150g shop-bought raita
- 1 little gem lettuce, leaves separated
- Slice the haddock into 8 good-size fingers and set aside. Remove the crusts from 2 of the slices of bread, then whizz the bread in a food processor to make fine breadcrumbs. Transfer to a shallow bowl, then mix in the chilli powder and some seasoning.
- Beat the egg in a separate bowl and put the seasoned flour in a third bowl. Dip each fish finger into the flour, shaking off any excess, then dip them into the egg and finally into the spiced breadcrumbs, making sure they have a good, even coating. Set aside.
- Heat the oil in a large non-stick frying pan and, in batches if necessary, shallow-fry the breaded fingers for 5 minutes, turning, until crisp all over and just cooked.
- Meanwhile, stir the lemon zest and a squeeze of the juice through the raita, then spread over 2 of the slices of bread. Add a layer of little gem leaves, then top with 4 of the fried fish fingers per sandwich and a grinding of black pepper. Finish off with the remaining slices of bread.
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