Fish finger butty



For the tartare sauce

To serve


  1. Break up the cooked fish with a fork in a bowl. Season with salt and freshly ground black pepper.

  2. Divide the fish mixture into 12 even portions, then mould into finger-shapes about 7.5cm/3in long and 2.5cm/1in thick.

  3. Dredge the fish fingers in the flour, then dip into the beaten egg.

  4. Dip the fish fingers into the polenta to coat completely.

  5. Heat the oil in a frying pan over a medium heat. Add the polenta-coated fish fingers and fry for 2-3 minutes, turning regularly, until golden-brown ll over and warmed through.

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

  7. To serve, place a spoonful of tartare sauce onto each bun, then add a little rocket.

  8. Top each with three fish fingers and a squeeze of lemon.