The Ultimate Fish Finger Sandwich
By Young's Seafood
Published on 17 January 2022
Jamie Oliver: "The fish fingers in this sandwich are big on flavour and crunch. Each one is packed full of lovely Alaskan pollock fillet and coated in my naturally golden breadcrumbs made from specially baked loaves."Time and servings
40 minsTotal time
2Servings
40 minsCooking time
Ingredients
- 10 young's fish fingers
- 2 eggs, yolks
- 1 tsp of dijon mustard
- 1 tsp of white wine vinegar
- 250 ml of sunflower oil
- 1 lemon, juice
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tbsp of capers
- 4 gherkins
- 1 egg, hard boiled, chopped
- 1 splash of olive oil, for cooking
- 2 white rolls
- 2 tbsp of tomato ketchup, to serve
- 2 handfuls of green salad leaves, to serve
- 1 shallot, finely chopped
- 1 tbsp of parsley, chopped
- 2 sweet potatoes, scrubbed and cut lengthways into 8 wedges
- 0.5 tsp of smoked paprika
Method
Step 1
For the Tartare Sauce mix together egg yolks, mustard, vinegar, salt and pepper adding the oil slowly while mixing. Then mix in capers, gherkins, shallots, parsley and boiled egg, finish with the juice of a lemon. Set aside.Step 2
For the sweet potato chips, preheat the oven to 200C/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a glug of olive oil. Cook in the oven for 35–40 minutes or until golden and cooked through.Step 3
Grill the fish fingers as indicated on pack.Step 4
Butter 2 bits of nice soft white bread or a white roll, smearing one half generously with tomato ketchup.Step 5
Put the fish fingers in the bun with a handful of crisp, green leaves.Step 6
Serve with the chips and tartare sauce.