I’ve been living in the UK for 8 years and I have never tried a fish finger sandwich…until yesterday! Honestly, every time I’ve seen it on a menu I thought it was a bit weird. I’m always open to try new foods but in Italy fish fingers are not the poshest thing and you definitely never find them on a menu 😀 . Then, a couple of weeks ago, I was talking with my husband about the foods we used to eat when we were children and he said he loved fish fingers but stopped eating them because the shop-bought ones have a completely different texture and flavour from those he remembered. So I decided to make them from scratch. And because I had some burger buns in the pantry I decide it was the time to try the fish finger sandwich. I wanted to make it super tasty so I also prepared a homemade tartare sauce.
The traditional tartare sauce is made using raw eggs but, you know, raw egg is not very safe. So I made a safer version, using mayonnaise and hard boiled egg yolks. Even if it’s not completely made from scratch it’s very tasty and it’s way better then the shop-bought one. I used capers, fresh chives and Worcestershire sauce to season it, but you can add Dijonmustard or a pinch of paprika if you prefer.
I really have to say that now I love the fish finger sandwich! I completely misjudged it and I can’t wait to eat it again. My husband loved it too and already asked me when I’m going to prepare another one! 😀
Let me know your thoughts if you try it!
Homemade fish finger sandwich
- Fish fingers
- thick white fish fillets , skinless : 500 grams
- breadcrumbs: 100 grams
- eggs , beaten: 2
- plain flour: 5 tbsp
- sunflower oil for deep frying
- salt to taste
- ground pepper to taste
- Tartare sauce
- mayonnaise: 200 grams
- eggs: 3
- capers , finely chopped: 20 grams
- chives , finely chopped: 1 tbsp
- Worcestershire sauce: 1/2 tsp
- salt , to taste
- ground pepper , to taste
- To serve
- burger buns: 2
- bistro salad: 1 pack
- Put the plain flour in a shallow dish and season with salt and pepper, mix well. Put the breadcrumbs in another shallow dish.
- Cut the white fish into strips long about 8-10 cm and 2 cm thick. Roll each strip in the seasoned flour trying to coat evenly the fish.
- Deep each strip into the beaten eggs and then roll them into the breadcrumbs.
- Heat the oil in a deep frying pan and then carefully fry the fish fingers (in batches) for 5-8 minutes or until golden and crisp.
- Transfer on kitchen paper to drain and let them down. Meanwhile prepare the tartare sauce.
- Hard boil the eggs then separate the yolks from the whites. Set the whites aside, you won't need them.
- Put the boiled yolks into a small bowl and crush them using a fork until you have a paste. Add a tbsp of mayonnaise at a time mixing the sauce with a rubber spatula. Once you've added all the mayo,add the Worcestershire sauce and mix in the chopped chives and capers then season with salt and pepper to taste.
- Assemble the sandwiches: spread the bottom of the buns with some tartare sauce, add few salad leaves and the fish fingers. Add some tartare sauce on the fish fingers and put the other half of the bun on top.