Donal Skehan's fish finger sandwich
After opening up the doors of his beach house, Donal is inviting us back for more stunning scenery as he continues to explore the Pembrokeshire coastline. He is also showing us his delicious fish finger sandwich recipe!
Fish finger sandwich
Ingredients
For the tartar sauce:
75g mayonnaise
50g greek yoghurt
5 cornichon, finely chopped
1 tbsp capers, chopped
1 tsp dijon mustard
Good squeeze of lemon juice
1 tbsp finely chopped flat leaf parsley
750g white fish, you can use most fish here such as cod, haddock or lemon sole cut into 6cm long, thin-ish fingers
3 tbsp plain flour, seasoned
2 free range egg, beaten
100g fine breadcrumbs
4 tbsp olive oil
25g unsalted butter
To serve:
4 soft white floury baps
1 baby gem lettuce, leaves separated
Method
1. To make the tartar sauce, mix all the ingredients together and season to taste.
2. Dust the fish in the flour, dip in beaten egg and finally coat in the breadcrumbs.
3. Heat the oil in a non-stick frying pan over a medium-high heat until it shimmers. Add the fish and start to fry, adding the butter once they start to brown. Fry for 2-3 minutes, turning half way, until they are golden brown and cooked all the way through. Drain on kitchen towel.
4. Split the baps and add a dollop of tartar sauce. Add a couple of lettuce leaves then the fish fingers. Top with more tartar sauce and serve straight away.