Posh Fish Finger Sandwich & Homemade Tartare Sauce

preparation 10 minutes
cook time 5 minutes
Serves 2

This posh fish finger sandwich is made with a beer batter to make it extra light and crunchy. It makes a fantastic brunch or lunch dish and homemade tartare sauce is the perfect finishing touch.

Recipes taken from Lazy Day Brunches published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small

Ingredients Method

2 fillets of cod or haddock, skinned and boned
Sunflower or vegetable oil, for frying
For the beer batter:
200g plain flour
2 tsp sea salt
2 x 330ml bottles of lager
For the tartare sauce:
225g mayonnaise
80g pickles
1 tsp capers, chopped
2 tsp Dijon mustard
2 tsp chopped shallots
2 tbsps chopped spring onions
2 tsps freshly squeezed lemon juice
Tabasco sauce, to taste
Sea salt and freshly ground black pepper
To serve:
Thickly cut fresh bread
Butter, for spreading
A handful of cos lettuce leaves, cut into strips
French fries or sweet potato fries (optional)

Prepare your fish for battering. Slice the fish into at least six finger-size strips. For the beer batter, whisk the flour, salt and lager in a bowl until combined. Fill a large frying pan with about 2.5 cm of oil over a high heat, but don’t leave this unattended. When the oil is bubbling steadily, it’s ready to go.

Dip the fish fingers in the batter, remove any excess and then lower carefully into the oil using tongs if necessary. Fry for about 4 minutes on each side over a moderate heat until golden and crispy. Remove the fish fingers carefully from the oil and drain well on paper towels. Season with sea salt.

Mix all the ingredients for the tartare sauce together in a mixing bowl. Lay one slice of bread down and butter it, then spread a couple of tablespoons of tartare sauce on top. Add 3 fish fingers, then a few strips of lettuce and top with the second slice of bread. Serve with fries, if you like.