Fried Fish Finger Sandwich

7 June

Written By Adrian

Serves make 2 burgers

Time 20 minutes

600g fish fillets, thick, white boneless pieces

1 cup flour

3 eggs, lightly beaten

2 cups panko breadcrumbs

3 tbsp sesame seeds

Extra virgin olive oil, for frying

4 brioche-style buns, toasted

1 cup wild rocket

Lemon wedges, to serve

Richo's Special Sauce

1 pickled onion, chopped

1 tbsp capers, chopped

6 cornichons, chopped

1 tbsp pickles, chopped

2 tbsp Dijon mustard

1 cup mayonnaise

1 lemon

1 tsp tabasco

1 bunch of dill, finely chopped

1 bunch of chives, finely chopped

To make the special sauce, fold all of the sauce ingredients together in a bowl and mix gently until combined.

Taste and check seasoning.

Crumb the fish by placing the seasoned fish into the flour, egg wash, and bread and sesame crumbs mix. Place in the refrigerator until ready to use.

Heat the olive oil to 160°C.

Carefully place the crumbed fish into the oil, taking care not to overload the pan.

When the fingers are golden brown all over and cooked, place them on a wire rack to drain.

Spread the bottom of the buns with half the sauce, place the fish fingers on top then add the rocket.

Pile on the fish then top with the rest of the tartare sauce and the bun tops.

Serve with extra sauce and lemon wedges.

Grilled Vegetable Sandwich