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Indulge in the ultimate comfort food with a homemade posh fish finger sandwich that takes this classic British treat to a whole new level.

Classic Homemade Fish Finger Sandwiches

A delightful twist on a beloved classic, perfectly crispy fish fingers, nestled between a sesame bun, and enhanced with tangy tartar sauce and pickled beetroot, this elevated version will have you savouring every bite. With simple ingredients you can recreate this gourmet sandwich in the comfort of your own kitchen.

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  • 600g (4) white fish fillets
  • Olive oil spray
  • 75g breadcrumbs
  • 25g parmesan cheese
  • 2 tsp Greenfields paprika
  • 1 tsp Greenfields garlic powder
  • 1 tsp Greenfields salt and pepper each
  • 1 egg
  • 1 tbsp mayonnaise
  • 2 tbsp flour
  • Serving:
  • Sesame bun or ciabatta
  • Pickled beetroot and carrot
  • Tartare sauce
  • Lemon or lime wedges
  • Bistro lettuce, finely chopped chives or parsley garnish (optional)
  • Preheat oven to 180°C / 350°F.
  • Cut buns in half
  • Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer the toasted breadcrumbs into bowl, add parmesan, paprika, garlic powder and 1/2 tsp each salt and pepper and mix together, put bowl to one side.
  • Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
  • Mix egg, mayonnaise, flour and 1/4 tsp each salt and pepper in a separate bowl to create batter mix
  • Cut the fish into strips 1.5 x 11 cm
  • Place fish in batter mix and coat immediately.
  • From the batter pick up fish and place in the breadcrumbs. Spoon over crumb, use fingers to press.
  • Transfer each coated finger to the baking tray. Spray fingers with oil and bake for 15 minutes until crispy on the outside. If using ciabatta bread place the halved ciabatta into the oven after 8 minutes to toast
  • Place immediately into the bun (or ciabatta) and serve with lettuce, pickled beetroot and tartare sauce, with lemon wedge for squeezing over, enjoy!
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