Today I am sharing an after school favourite. The food that fed our tummies and our brains. The food our mothers never minded us munching on: Fish Fingers and in particular, fish finger sandwiches!!! I don’t have many pictures for you as we were busy eating and laughing at memories of science lessons and afternoons in the common room!
The reason for this reminisce is that yesterday marked 25 years since Stew and I starting senior school. As fresh faced 11 year olds we pulled on our bottle green blazers (in sizes that we would “grow into”), knotted our green, yellow and red ties, tied our regulation black lace up shoes and walked into a school hall that felt as big as our entire primary school!!! Do you want to take a look? This is us now and back then!
25 years!!! Where has the time gone? And who would have thought that we would be building a ‘farm’ together on the other side of the world. #fiascofarmer 😉
So last night to honour and celebrate the 25 years, we ate one of Stew’s school day (and current day!!!) favourites….. Fish finger sandwiches, all washed down with one of mine…..Prosecco! My current day favourite not my school day favourite!!!! Thought I had best clear that up 😉
Oh and the best tartare sauce. Honestly I could eat this with a spoon!
As is my way, I have played about with the little fingers of fish, adding some turmeric and cayenne pepper to the breadcrumbs. But these can easily be left out if you want a more traditional fish finger. They aren’t the bright orange that frozen ones are….but the turmeric does turn them a wonderful day glow yellow instead 🙂
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Homemade Fish Fingers
- 500 g thick skinless white fish fillets (I like ling but use whatever is fresh, local and delicious)
- 3 tbsp plain flour
- 1 large egg
- 50 g panko breadcrumbs
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper optional
- 1/4 tsp salt
- 2 tbsp sunflower oil (you may need an extra tablespoon)
For the Tartare Sauce
- 3 tbsp capers
- 3 fat gherkins
- 1 small shallot
- 200 ml mayonnaise (get my homemade recipe)
- squeeze of lemon juice
- 3 tbsp chopped fresh parsley
- Bread rolls
- Shredded lettuce
- Cut the fish into chunky strips.
- Tip the flour into a large ziplock bag and season.
- Break the egg into a bowl and beat until well combined.
- Add the breadcrumbs to a shallow dish and add the turmeric, cayenne pepper (if using) and salt.
- Add the fish strips to the bag of flour, seal and jiggle everything about until your fish is well coated with flour.
- Remove a strip of fish, add it to the beaten egg and then turn it in the breadcrumbs until evenly covered.
- Set the strip of fish aside on a plate and continue with the remaining fish.
- Heat the oil in a deep frying pan, drop a panko breadcrumb into the oil, if it starts to sizzle and turn golden then your oil is hot enough.
- Add the fish fingers to the oil and turn them over a few times to allow each side to absorb a bit of oil.
- Then cook for 6-8 minutes, turning them every couple of minutes until they are golden brown and crispy on all sides.
- Remove the fish from the pan and drain on kitchen paper.
To make the tartare sauce.
- Finely chop the capers, gherkins and shallot.
- Mix this with the mayonnaise, add the lemon juice and then stir through the chopped parsley.
- Season with salt and white pepper.