There are few things in life that satisfy like a classic fish finger sandwich – especially when it's made with our homemade tartare sauce and served in fluffy white bread.
It's a very simple recipe and cooking the fish couldn't be easier with our how-to video will give you the confidence you need.
Making tartare sauce from scratch is way simpler than you'd imagine and only requires four ingredients.
When crumbing your fish, we'd opt for white bread rather than a sourdough as it will produce a finer, lighter crumb which pairs well with the delicate flaky fish.
Looking for more comfort food recipes? We've compiled our favourites for the best dinner options with one of our favourites being the fish finger traybake recipe.
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Yields:
4
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
829
Ingredients
125g
mayonnaise
2Tbsp.
capers, rinsed and chopped
2
gherkins, finely chopped
1
pinches sugar
4
lemon sole or seabass filets, skins removed
40g
plain flour
50g
fresh breadcrumbs
1
lemon
2
eggs, beaten
150ml
rapeseed oil or vegetable oil
12
slices thick white bread
50g
rocket, to serve
Directions
Step 1
In a small bowl mix mayonnaise, capers, gherkins, sugar and some seasoning. Set aside.
Step 2
Slice fish fillets in half lengthways, then halve each widthways to make a total of 16 goujons. Into three separate bowls put flour (seasoned), breadcrumbs mixed with lemon zest and finally the beaten egg. Dip fish first into flour (tap off excess), then egg and finally breadcrumbs to coat.
Step 3
Heat half the oil in a large frying pan. Fry half the goujons for 3min, turning halfway, until golden. Drain on kitchen paper. Discard any oil in pan appropriately, then carefully wipe pan clean with kitchen paper. Repeat with remaining oil and goujons.
Step 4
Make sandwiches with bread, sauce, warm goujons and rocket. Serve with extra lemon wedges.
Per Serving:
Calories: 829
Fibre: 3 g
Total carbs: 69 g
Sugars: 4 g
Total fat: 44 g
Protein: 38 g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
