Follow this quick and easy recipe for a homecooked version of the childhood classic – the fish finger sandwich

(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.

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.