Fish Finger Sandwich
Servings:
4
Prep. Time:
40 minutes
Cook Time:
10 minutes
From a childhood favourite to a classic pub lunch option, nothing beats a fish finger sandwich. Follow our recipe for the ultimate Fish Finger Sandwich, with homemade slaw and tartare sauce.
Ingredients:
For the Fish Fingers:
- 400g white fish (such as cod or haddock), cut into 12 thick strips
- 100g plain flour
- 1 tsp. dried parsley
- 1 tsp. dried dill
- Sea salt and pepper
- 2 large eggs, beaten
- 100g panko breadcrumbs
- Olive oil, for spraying
For the Slaw:
- 60g red cabbage
- 60g white cabbage
- 1 small red onion, peeled and halved
- 1 small red pepper, halved and seeds removed
- 1 carrot, topped and peeled
- 3 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- Sea salt & pepper
- 30g coriander, roughly chopped
For the Tartare Sauce:
- 2 egg yolks
- 1 tbsp, Dijon mustard
- 250ml sunflower oil
- 1 tbsp. white wine vinegar
- Sea salt & black pepper
- 1 tbsp. capers, rinsed and roughly chopped
- 4 cornichons, finely chopped
- 1 tbsp. lemon juice
- Zest ½ lemon
To Serve:
- 4 ciabatta rolls, halved
Directions:
For the Fish Fingers:
- Pat the fish strips dry, with some paper towel. Lightly season with salt and set aside for 10 minutes.
- Mix the flour, dried parsley, dried dill, salt and pepper together in a shallow bowl. In a separate shallow bowl, beat the eggs together. Place the panko breadcrumbs into a third bowl.
- Coat the fish with the seasoned flour. Dip into the beaten eggs and then coat with the panko breadcrumbs.
- Place the airfryer basket onto the baking tray. Place the prepared fish into the basket, spacing them evenly and spray with a little olive oil, on both sides.
- Put the baking tray into the Air Fryer Mini Oven, in rack position 2. Set the oven to airfry, at 200˚C, for 10 minutes. Turn part way through cooking and continue cooking, until they are crispy and a deep golden brown. Repeat until you have cooked all the fish fingers.
- Remove from the oven and place on a plate, covered with foil.
For the Slaw:
- Set up the Expert Prep Pro with the large work bowl and the adjustable slicing disc, on setting 4. Slice the red cabbage, white cabbage, red onion and pepper.
- Replace the slicing disc with the grating disc (coarse side up) and grate the carrot.
- Place the sliced vegetables into a suitable bowl.
- Then set up the Expert Prep Pro with the small work bowl and the small chopping blade.
- Add the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey and salt and pepper into the small work bowl and process, until all the ingredients have emulsified.
- Toss the dressing through the sliced vegetables and garnish with the chopped coriander.
For the Tartare Sauce:
- Set up the Expert Prep Pro with the small work bowl and the small chopping / mixing blade.
- Add the egg yolks, Dijon mustard and white wine vinegar. Process briefly, using the pulse button.
- With the food processor running on high, gradually add the oil through the smallest feed tube. Start off very slowly, allowing the emulsion to being forming. Add the salt and pepper and continue to process, until all the oil is used. The mayonnaise should be glossy and thick. If it is too thick, add a little water and process to combine.
- To then make the tartare sauce, use 100g of the homemade mayonnaise and combine with the remaining ingredients.
To Serve:
- Place the halved ciabatta rolls evenly onto the oven rack and place in rack position 2. Set the Air Fryer Mini Oven to toast and set the temperature dial, to the desired temperature. Turn the toaster dial to the desired shade setting, from 1 to 6.
- Once the rolls are toasted, assemble the fish finger sandwiches, with the homemade slaw, fish goujons and homemade tartare sauce.
Tip: The remaining mayonnaise can be stored in the fridge, in an airtight container, for up to one week.
