Whether you eat your fish fingers lathered in ketchup, salt and vinegar with butter smothered all over your bread, or you prefer minted and chilli peas with homemade tartar sauce, my super simple Cod Fish Finger Sandwich recipe is super easy to recreate at home.
2 eggs, whisked
¼ pint milk
2 sprigs of dill finely chopped
200g panko breadcrumbs
200g plain flour
3 sprigs of dill, finely chopped
Rapeseed oil to fry
Chilli & minted mushy peas
3 sprigs of mint
2 shallots, finely chopped
3 large gherkins, finely chopped
25g capers, finely chopped
3 sprigs flat leaf parsley, finely chopped
1 lemon, zested and juiced
3 large waxy potatoes, peeled and cut into chip sized pieces
3 tbsp rapeseed oil
1 tsp smoked paprika
½ tsp Maldon sea salt
Bread to serve
Optional: Maldon sea salt, sweet pickles, vinegar, ketchup
Season cod with 25g rock or sea salt and leave for 1 hour. This is going to cure the fish slightly and stop your fish fingers from falling to pieces as they are cooking.
Bring a large pan of salted water to the boil and place in your chipped potatoes. Cook for 4 minutes. Drain and leave to airdry for 10 minutes. Place onto an oiled oven tray and coat with 2 tbsp oil, paprika and salt. Place into a pre-heated 180ºc oven and cook for around 20 minutes, or until slightly crispy on the edges. The thicker cut chip, the longer they will need in the oven.
To make the fish fingers.
Place the flour into one bowl, the eggs and milk into another, and breadcrumbs and dill into a final bowl. Layout a sheet of greaseproof to use whilst coating your fish.
Pat the cod dry and cut into fish finger sized chunks. The trick for the perfectly coated fish finger is to have one ‘wet hand’ and one ‘dry hand’. We are going to coat the fish fingers twice over, to ensure that they are fully coated.
Dip into the flour first, egg mixture second and breadcrumbs as the final step. Repeat this once more, before carefully placing your fish fingers into your fryer, or medium heated pan with 3-4 tbsp rapeseed oil.
Note – Always try to use rapeseed oil when cooking fish. It holds the flavour of the fish and will help minimise any ‘fishy smells’ lingering around the house. It also has a very delicate flavour, compared to other oils, so won’t interrupt the delicious flavour of the fish!
Cook in the frying pan for 1-2 minutes on each side until golden. Or if you are using a deep fat fryer, until full golden. If you are batch making these, place into a 100ºc oven to hold their heat, whilst you are cooking for the troops.
Mix all of the ingredients together, using half of the lemon juice and zest. This can be covered and left in the fridge. I prefer making this at least one day before, as the flavours really start to work in together.
Minted and chilli peas.
Place the peas, butter, garlic and shallow in a low-medium heated pan and cook until softened. Finely chop the chilli with all of the seeds and add into the peas. More or less, depending on how hot you like it. Crush together with the chopped mint and a squeeze of lemon juice.
Take some chunky slices of fresh bread – I prefer white when it comes to a fish finger sandwich and top with sauces of your choice.
Option two. A smothering of tartar sauce, thin slices of sweet gherkins, fish fingers, rocket, more tartar sauce, crushed chilli peas and that final slice of bread.
For more seafood recipes, visit Love Seafood for lots of fishy inspiration.
Photographs Elizabeth Rose Photographer
Food Styling Charlotte Bennett