Make your own fresh, juicy fish fingers and serve them between thick slices of white bread.
Ingredients
| 3 Tbsp | Egg mayonnaise, whole egg |
| 1 tsp | Onion, minced |
| 1 tsp | Capers, chopped |
| 1 | Gherkin, small, chopped |
| 1 Tbsp | Parsley, or dill, chopped |
| 2 Tbsp | Breadcrumbs, fresh |
| 2 Tbsp | Flour, seasoned with salt and pepper |
| 300 g | White fish, fillets, cut in 2.5cm wide fingers |
| 1 splash | Vegetable oil, for cooking |
| 4 slices | White bread, firm |
| 1 knob | Butter |
| 1 handful | Iceberg lettuce, leaves |
| 2 | Tomatoes, sliced |
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Directions
- Mix together mayo, onion, capers, gherkin and herbs.
- In a wide shallow dish mix together breadcrumbs and seasoned flour.
- Add fish fingers and press crumb mixture all over fish to coat
- Heat a thin layer of oil to medium-hot in a wide, heavy-based frying pan. Cook fish for 2 minutes each side or until just cooked through. Remove to kitchen paper-lined tray.
- Spread a little butter on 2 bread slices.
- Spread a generous amount of mayo mixture on the other 2 slices then arrange lettuce and tomato on top. Add fish fingers and place buttered bread on top.
- Cut each butty in half and serve immediately.
