Food & drink

National Bread Week: Fish Finger Sandwich

National Bread Week is a week to celebrate Irish bread. It aims to encourage consumers to love bread; its heritage and versatility.

To help mark it, we're running a series of video recipes. Here is Fish Finger Sandwich:

 

SERVING SUGGESTION

Use Batch bread to make breadcrumbs. Cut cod loin into fingers and dip in beaten egg then the breadcrumbs and fry in a little oil until golden and cooked through. Make tartare sauce by mixing together mayonnaise, capers and chopped gherkins and spread over 2 slices Batch bread which has been griddled on 1 side. Fill with salad and the fish fingers.

 

 

Prep: 10 minutes

Cook: 5-7 minutes

Serves 1

 

3 slices Batch bread

180g cod loin, cut into 3 fingers

1 medium egg, beaten

1 tbsp oil

50g mayonnaise

1 tsp capers, roughly chopped (6g)

1 gherkin, finely diced (15g)

Salad to serve

 

Place 1 slice of bread in a food processor and blitz to make breadcrumbs.

 

Season the fish and dip in the egg and then into the breadcrumbs until evenly coated.

 

Heat the oil in a small frying pan and fry the fish finger for 5-7 minutes until golden and cooked through, turning occasionally. Drain on kitchen paper.

 

Meanwhile, to make the tartare sauce, mix together the mayonnaise, capers and gherkin, season.  Griddle the remaining bread slices on 1 side and spread the tartare sauce on the un-griddled sides, top 1 slice with salad then the fish fingers and add the last slice of bread.

 

 

Cook's tip

Shop bought fish fingers and tartare sauce can be used for a quick option. Try crusty wholemeal bread too. Other fish such as salmon and haddock also work well.

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