Prep: 10 minutesNational Bread Week - Fish Finger Sandwich Portrait

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 

1 gherkin, finely diced 

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.


Cooks 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.