Crispy Fish Finger Sandwich
Why should the kids have all the fun? This crispy fish finger sandwich is easy, tasty and nutritious. Hake works as a sustainable and delicious alternative to cod. Shallow frying with Collar of Gold ensures your fish fingers are crispy golden and allows the subtle flavour of both fish and golden breadcrumbs to shine. Use gluten free flour and breadcrumbs if preferred.
4 tbsp Collar of Gold
300g skinless and boneless hake
2 tbsp plain flour
2 fresh eggs
1/4 tsp sea salt
1 tbsp milk
100g fresh white breadcrumbs or white bread
4 slices of fresh white bread
- Break bread into chunks and blitz in a food processor to make breadcrumbs. Then, place into a shallow bowl.
- In a separate bowl, crack the eggs, add the salt and milk, then whisk.
- Sieve the flour into a third shallow bowl.
- Cut the fish into small chunks. Dip first into the flour to coat, then the egg mixture, then the breadcrumbs. Turn to coat well, set aside on a plate.
- In a non-stick pan, heat the Collar of Gold Oil. Carefully add the fish in two batches, taking care not to overcrowd the pan. Fry for 2-3 minutes
each side until lightly golden. (You may need to add more oil during cooking). Reduce the heat to medium and cook for further 2 minutes on each side (depending on thickness) until cooked.
Remove from the pan.
- Butter the bread slices, add leaves, onion and cucumber. Top with the hot fish and bread slice and serve with tartare sauce on the side.