Fish Finger Sandwich Recipe
The glory that is the fish finger sandwich or butty has always been a favourite of mine, my youthful love for it to be slathered with tomato ketchup has been replaced with my need to consume more of my favourite homemade tartar sauce with fresh dill! It's quick, simple and all sorts of magic.
Servings 2 Servings
Calories 874kcal
Ingredients
- 6 Chunky Fish Fingers 400g Total
- 4 Slices White Bread I use a thick farmhouse style bread
- 40 g Softened Butter 2-3 tablespoon
- 6 Gherkins
For the Homemade Tartar Sauce (See video below the instructions):
- 1 Large Egg Yolk at Room Temperature
- ½ tablespoon Dijon Mustard
- 125 ml Rapeseed Oil ½ Cup
- 20 g Capers 2 tablespoon
- 25 g Cornichons 2-3 tablespoon
- 2-3 teaspoon Pickling Juices from the Cornichons
- ¼ teaspoon Salt
- 20 g Fresh Dill ⅓-½ Packed Cup
Tartar Sauce Using Store Bought Mayo:
- 60-75 g Mayonnaise ¼-½ Cup
- ¼ teaspoon Dijon Mustard
- 10 g Capers 1 tablespoon
- 10-15 g Cornichons 1½ tablespoon
- 1½ teaspoon Pickling Juices from the Cornichons
Instructions
Cook your fish fingers using your desired method, the packet will give you some indication as they vary according to size, but I have listed some rule-of-thumb timings below:
To Air Fry Fish Fingers:
- Place in an air fryer at 200°C or 390°F for 14-18 minutes.
To Oven Bake Fish Fingers:
- Place the fish fingers on a baking tray and then pop them in the oven at 220°C or 430°F for 15-18 minutes, flipping halfway through the cooking time.
To Fry Fish Fingers:
- Heat a shallow pool of oil in a 30cm or 12" frying pan and heat over a medium-high heat. Add the fish fingers and cook for 7-8 minutes, flipping them regularly.
To Grill Fish Fingers:
- Heat your grill to a medium-high heat, place your fish fingers on a grill pan and cook them under the grill for 8-10 minutes, flipping them every 2 minutes.
To make the Homemade Tartar Sauce (Do this whilst the fish fingers are cooking):
- Add the egg yolk and Dijon mustard to a bowl and whisk until combined.
- Add half a teaspoon of oil and whisk until completely emulsified, then add a teaspoon of oil and whisk again until your mix is completely emulsified.
- Repeat this process until all of the oil is added and you have a thick mayo. As you get past the first 3-4 teaspoons, you can start adding more oil at a time.
- Dice the cornichons and add them to the mayonnaise.
- Roughly chop the capers and add them to the mayonnaise.
- Finely chop the dill, add it to the mayo with the salt, then stir.
- Have a taste and add in the pickling juices from the cornichons; you should do this to taste. You can also swap this out for vinegar or even lemon juice.
To make the Tartar Sauce with Store-Bought Mayonnaise (Do this whilst the fish fingers are cooking):
- Add the mayonnaise and mustard to a bowl and stir.
- Dice the cornichons and add them to the mayonnaise.
- Roughly chop the capers and add them to the mayonnaise.
- Finely chop the dill and add it to the mayo, then stir.
- Have a taste and add in the pickling juices from the cornichons, you should do this to taste, add salt if required.
Finally, Build that Fish Finger Butty!
- Butter the bread generously.
- Slice the gherkins and lay them on the bottom piece of bread.
- Add the fish fingers.
- Generously slather on the tartar sauce to the top slice of bread, pop it on the sandwich and get stuck in.
Video
Notes
If you are using homemade tartar sauce you will only need a third to half of it to make this sandwich. The rest can be stored in the fridge for 3-5 days in an airtight container.
If you are making this with store-bought mayo, my sizing should be about right.
Nutrition
Serving: 1 | Calories: 874kcal | Carbohydrates: 66g | Protein: 22g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 38g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 1222mg | Fiber: 4g | Sugar: 1g
