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Fish Finger Sandwich with Homemade Tartare Sauce

The trick to a perfect fish finger sandwich is all in the bread - there’s a time and a place for sourdough and this isn’t it. A sumptuously soft, devastatingly fresh white loaf is what you’re after, cut into slices around half the thickness of your fish finger.

Too many times we have been promised the recipe for the ‘ULTIMATE Fish Finger Sandwich’ and been left crying salty tears into soggy sandwiches so we've taken matters into our own hands.

For us, the fish finger sandwich is the pinnacle of comfort food and not something to be messed with. Paired with the salty sourness of tartar sauce and a handful of watercress, Harriet Worthington has put together our ultimate fish finger sandwich and there isn’t a tear in sight.

About this recipe

Preparation Time 35 Minutes
Cooking Time 5 – 7 Minutes
Serves 4 People
Fish Finger Sandwich with Homemade Tartare Sauce Fish Finger Sandwich with Homemade Tartare Sauce


For the tartare sauce

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tbsp pickling liquor from cornichon jar
  • 150ml groundnut oil
  • 1 tbsp capers, rinsed and chopped finely
  • 1 tbsp cornichons, chopped finely
  • 2 tbsp parsley, chopped
  • ½ lemon, juiced

For the fish fingers

  • 500g firm white fish (I used Norwegian haddock)
  • 2 eggs, beaten
  • 100g Panko breadcrumbs
  • Zest of 1 lemon
  • 50g plain flour, seasoned
  • vegetable oil, for shallow frying

To serve

  • 8 thick cut slices of good quality white bread
  • A handful of watercress
  • 1 lemon, cut into wedges



Top Tip: Choose a firm, white fish that's going to hold it's shape when cooking. More importantly, check that the fish you're using is sustainable. I've used Norwegian haddock from Norway Seafood which is in good stock and sustainably managed, but you could also use cod as well (Norway has such beautiful cod, that Michel Roux Jr went out to Sommarøy to catch one for himself).


For the tartare sauce: Mix together the egg yolks, Dijon mustard, picking liquor in the small bowl of a food processor.


Once combined, slowly drip the oil into the mixture until it starts to turn into mayonnaise. If you add the oil too fast, the mayonnaise will curdle.


If the mayonnaise is too thick, add water 1 tbsp. at a time until you have reached the desired consistency.


Transfer the mayonnaise to a bowl and add the rest of the ingredients. Season to taste using the lemon juice, salt and pepper.


Set aside for use later.


For the fish fingers: Choose a firm white fish so it holds its shape - I chose Norwegian haddock as the stock is in good condition and sustainably managed. Cut the fish into equal sized pieces (cut down the fillet rather than across so the fish won’t fall apart when cooking).


Crush the panko bread crumbs to a fine crumb and combine with the lemon zest.


Dip each fish finger into the flour (dust off any excess), then the beaten egg and then roll in the panko breadcrumbs until completely covered.


Heat the oil in a large frying pan over a medium heat and add the fish fingers. Shallow fry on each side until golden brown (approximately 6 minutes). Drain the excess oil on kitchen towel and sprinkle with salt.


To serve: Butter both slices of the bread and spread liberally with the tartare sauce.


Pull the woody stems from the watercress and place on top of the tartar sauce.


Finally, add the fish fingers to your sandwich. Finish with a squeeze of lemon, a pinch of sea salt and the other slice of bread.

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