Fish Finger Sarnies With Tartare Sauce Recipe

Fish Finger Sarnies With Tartare Sauce Recipe

Serves 4


  • For the Sarnie
  • 8 slices of white bread or 4 white baps
  • 200g fillet of white fish such as cod, pollock or whiting, skinned
  • 50g milk
  • 100g breadcrumbs
  • Salt and pepper
  • 2 eggs
  • 30g flour
  • 1 baby gem lettuce
  • For the Tartare Sauce
  • 1tsp finely chopped parsley
  • 1tbsp finely chopped capers
  • 1 small shallot, finely diced
  • Salt and pepper
  • 1tsp finely chopped tarragon
  • 8 cocktail gherkins (cornichons), finely chopped
  • 50g mayonnaise


  1. Slice the fish into thin strips, about 1cm wide. Season with salt and pepper.
  2. Whisk the eggs and milk together. Dust the fish in the flour and shake the excess off. Dip in the egg and milk, then roll in the breadcrumbs. Dip back into the egg and again through the breadcrumbs. Place in the fridge to firm up.
  3. To make the tartare sauce, stir all the chopped ingredients into the mayonnaise. Season to taste. It should be quite course, thick and pungent.
  4. Heat a fat-fryer to 170°C (or warm the vegetable oil in a pan using a probe to gauge the temperature accurately) and cook the fish fingers for 5 minutes, until brown and crispy. The fish will cook quite quickly, and its better to be just done than dry and mushy. Remove and Season.
  5. Spread the bread liberally with tartare sauce. Add a layer of fish fingers and a few leaves of baby gem.
  6. Give the whole thing a quick squash and eat whilst looking at a rainy window and thinking the world isn’t so bad when you’ve got a fish finger sarnie!

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