Here’s How To Make A Classic Fish Finger Sandwich

By : Ben HaywardTwitterLogo

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Ingredients:

For the batter:

– 200g plain flour
– 300ml IPA (ot whatever beer you fancy)
– Salt & pepper

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For the tartare sauce:

– Handful of parsley (chopped)
– 1 x gherkin (finely chopped)
– 2 tsp capers (finely chopped)
– 1 tsp English mustard
– Squeeze of lemon juice
– 3 tbsp mayonnaise

For the sandwich:

– 200g plain four
– Two thick slices of Tiger bread
– 2 x Cod fillets
– Handful of rocket
– 500ml sunflower oil

fishstill1 Heres How To Make A Classic Fish Finger Sandwich

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Method:

First, for the batter, slowly add the IPA to the flour whisking all the time until you have a smooth batter, season, then put in the fridge.

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Next, for the tartare sauce, combine the parsley, gherkin, capers, mustard, lemon juice and mayonnaise in a bowl.

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Slice up your cod fillets into ‘fishfinger’ sized pieces and coat in flour.

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Then coat them all in the cold batter…

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Heat up the sunflower oil to around 180 degrees celsius (to check it’s hot enough drop a tiny bit of batter in – if it floats and cooks it’s ready!) then deep fry the battered fish in batches of three or four until golden – about 3-4 mins.

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If you draw it through the oil, it won’t stick to the bottom of the pan!

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Drain the fish on some kitchen roll, then build your butty…

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Now, enjoy!

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