Fish Finger Butty

Handmade polenta-crusted fish fingers served in buns with rocket, lemon, and a zesty homemade tartare sauce.

Lunch Fish Fried Sandwich

Estimated Nutrition

Calories

947.1

kcal / serving

3788.4 kcal total

Carbs

74.7g

per serving

298.6 g total

Fat

51.2g

per serving

204.8 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Mayonnaise

Ready-made

tbsp

English Mustard

Dairy

piece

Egg

Free-range, beaten

Fruits

wedge

Lemon

For serving

GrainsCereals

100

100

piece

NutsSeeds

To taste

Freshly ground, to taste

OilsFats

Vegetable Oil

For shallow frying

Seafood

600

Fish

Assorted cooked fish like salmon, whiting, and pollack

Vegetables

tbsp

Caper

Rinsed and drained

tbsp

Gherkin

Finely chopped

handful

Rocket

Method

Mould the mixture into twelve portions sized 7.5cm long and 2.5cm thick.

Dredge the fish fingers in flour then dip into beaten egg.

Coat each finger completely in the polenta.

Fry in oil for 3 minutes until golden-brown and warm.

Mix the mayonnaise, mustard, capers, and gherkins in a bowl.

Place tartare sauce and rocket onto each burger bun.

Top with three fish fingers and a squeeze of lemon.

Flake the cooked fish in a bowl and season with salt and pepper.