Follow this quick and easy recipe for a homecooked version of the childhood classic – the fish finger sandwich
Rather than rushing to the freezer, here's how you can whip up a healthier alternative to the classic comfort food
(Serves 2)
YOU NEED:
2 fillets of cod or haddock, skinned and boned
Sunflower or vegetable oil, for frying
French country bread, to serve
Butter, for spreading
Handful of cos lettuce leaves, cut into strips, to serve
Fries, to serve
For the beer batter:
200g plain flour
2 teaspoons sea salt
2 x 330ml bottles of lager
For the tartare sauce:
225g mayonnaise
80g pickles
1 tsp capers, chopped
2 tsp Dijon mustard
2 tsp chopped shallots
2 tbs chopped spring onions
2 teaspoons freshly squeezed lemon juice
Tabasco sauce to taste
Sea salt and ground black pepper to taste
METHOD: Prepare your fish for battering.
Slice the fish into at least six finger-size strips.
For the batter, whisk the flour, salt and lager in a bowl until combined.
Fill a large frying pan with about 2.5cm oil over high heat, but make sure you do not leave this unattended.
When the oil is bubbling steadily, it’s ready to go.
Dip the fish fingers in the batter, remove any excess then use tongs to lower them carefully into the oil.
Fry for about four minutes on each side over a moderate heat until golden and crispy.
Remove the fish fingers carefully from the oil and drain well on paper towels.
Season with sea salt.
related stories
Mix all the ingredients for the tartare sauce together in a mixing bowl.
Cut the French country bread into thick slices.
Lay one down and butter it before spreading a couple of tablespoons of tartare sauce on top.
Place three fish fingers on top, then a few strips of lettuce, before placing a second slice of bread on top.
Serve with hand-cut fries.
Breakfast For Dinner by Carol Hilker (Ryland Peters & Small, £16.99) is out now.