BBC

Deluxe fish finger sandwich

Combine salmon and smoked salmon for the ultimate homemade fish fingers.

Ingredients

For the tartare sauce

Preparation method

  1. Place the salmon, smoked salmon and springonions into a bowl and gently mix together with a fork. Season with salt and freshly ground black pepper.

  2. Mould the mixture into 10cm/4in x 2.5cm/1in fingers. Sprinkle the flour and polenta mixture on separate plates and beat the eggs in a bowl.

  3. Dredge the salmon pieces in the flour, then dip into the egg and roll in the polenta and breadcrumb mixture. Set aside on a tray in the fridge until needed.

  4. Pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Fry the salmon piecess in the hot oil, turning regularly, for 5-6 minutes or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

  6. For the sauce, place all of the ingredients into a bowl and mix until well combined.

  7. To assemble the sandwich, spread some sauce on a slice of bread: place a handful of rocket and 3 fish fingers on top. Squeeze the lemon juice over, cover with another slice of bread and serve.

Less than 30 mins preparation time

Less than 10 mins cooking time

Makes 6

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss