Light Bites Brunch Lunch

Posh Fish Finger Sandwich & Homemade Tartare Sauce

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.

10 minutes prep, 5 minutes cook

Serves 2

Ingredients

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)

Method

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.