The ultimate fish finger sandwich | Halen Môn

The ultimate fish finger sandwich

by | Mar 7, 2022

INGREDIENTS

Serves 2 For the goujons
  • 2 lemon sole fillets (approx 250g)
  • 40g plain flour
  • 1 egg, whisked
  • 75g panko breadcrumbs
  • 4 tbsp sunflower oil
For the tartare sauce
  • 200g of good quality mayonnaise or natural yogurt (or a mix of the two)
  • 1 small shallot, finely chopped
  • 1 tbsp capers, finely chopped
  • 3 cornichon, finely chopped
  • 1 bunch parsley (or other soft herbs), finely chopped
  • 1 lemon, zest and juice
  • 1 tsp smoky dijon mustard
  • 1 tsp pure sea salt with roasted garlic
To serve
  • 4 slices of thick cut bread
  • 1 baby gem lettuce, washed and shredded
  • Cracked black pepper

Try these lemon sole goujons dipped in our Bloody Mary ketchup for a winning combination, or make a best-in-class tartare sauce with our Smoky Dijon Mustard and Pure Sea Salt with Roasted Garlic and slather generously in sandwiches.

The tartare recipe makes more than enough for two sandwiches but can be kept in an airtight container in the fridge for up to a week. The mix of mayonnaise and natural yogurt makes it lighter and tangier.

This is the ultimate working from home lunch.

First make the tartare sauce by combining all of the ingredients together in a bowl. The texture of the sauce will depend on how finely you’ve chopped the ingredients, the sauce can be made in a food processor for a smoother result.

Depending on the size of the sole fillets, slice into smaller strips. Prepare 3 shallow dishes with the flour, the whisked egg and the breadcrumbs. Heat the oil in a non-stick frying pan on a medium high heat. Dip each strip of fish in the flour, the egg and then the breadcrumbs. Place the coated fish in the pan and cook until golden on each side. Remove from the pan and rest the goujons on kitchen paper to absorb any excess oil.

To assemble the sandwiches, spoon over the tartare sauce to both slices of bread. Add 2 or 3 goujons to each sandwich along with the shredded lettuce.

RECIPE + IMAGE: Elly Kemp

 

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