Galvin Brothers' fish finger BLT recipe

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  • Serves 4
  • 25mins to prepare, 90mins to prove and 40mins to cook
  • 983 calories / serving
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(h)fish finger blt Great British Chef TESCO

This economical recipe is not only a great way to show kids that fish fingers don’t have to come out of a box but also allows you to teach them how bread is made too. Not to mention making an incredibly tasty lunch or tea!

Pour the boiling water over the oats and allow to cool until lukewarm. Dissolve the dry yeast in the warm water and stir into the oats.

Getting the kids involved, add the eggs, honey, oil, sugar, salt and finally the flour, mix well and then shape into a soft dough. Lightly dust a work surface with flour, turn the dough out onto it and knead for approximately 6 minutes until smooth and elastic. The children will love to do this!

Place in a greased bowl and roll the dough around to ensure it’s completely greased. Cover and leave in a warm place for around 1 hour until it has doubled in size.

Once it has doubled in size get the kids to help you knead for a further 5 minute before dividing into 14 pieces and shape into rolls.

Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Place the buns onto 2 greased baking trays. Cover and leave for another 30 minutes to rise until doubled in size again. Bake in the oven for 20-25 minutes.

Once cooked remove from the oven, brush with butter and set aside on a wire rack.

Cut the fish fillets into 2cm wide strips. Crack the egg into a bowl, add a drop of water and ask your little helpers to whisk them well.

Moving to a separate bowl, the little ones can help out again by mixing the breadcrumbs with the dried parsley and add a pinch of salt.

More fun for the kids! Coat the fish in the egg wash before rolling in the breadcrumbs.

Once all the fish pieces are coated place on a baking tray and bake in a preheated oven at 180°C/Gas Mark 4 for 8-10 minutes.

Meanwhile, grill the bacon on both sides until it is nice and crispy.

To serve, cut the baps in half and spread the mayonnaise on one half. Divide the tomato, bacon, lettuce and fish fingers across the baps. Serve.

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  • Ingredients

  • For the fish fingers

  • 400g (13oz) pollock or cod fillets, skinned and de-boned
  • 1 egg
  • 85g (3¼oz) breadcrumbs
  • 1tsp parsley, dried
  • 1 pinch salt
  • For the baps

  • 480ml boiling water
  • 40g (1½oz) porridge oats
  • 7g (½oz) dried yeast
  • 375ml (13fl oz) warm water
  • 1 egg, beaten
  • 85g (3¼oz) honey
  • 60ml (2½floz) vegetable oil
  • 3tbsp sugar
  • 2 pinches salt
  • 330g (11oz) strong bread flour
  • 10g (½oz) butter
  • To assemble

  • 60g (2½oz) light mayonnaise
  • 2 large vine tomatoes, ripe, sliced
  • 8 bacon rashers
  • 2 little gem lettuces, shredded
  • 1tbsp chopped parsley
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  • Energy 4125kj 983kcal 49%
  • Fat 40.5g 58%
  • Saturates 9.8g 49%
  • Sugars 22.8g 25%
  • Salt 4.9g 82%

of the reference intake
Carbohydrate 102.8g Protein 48.8g Fibre 6.4g

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