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Posh fish-finger sandwiches recipe

10 ratings

Fish fingers and tartare sauce is a classic retro combination. Up your game with homemade fish finger sandwiches, made using bottled pancake mix, fresh battered fish, toasted ciabatta rolls and crisp lettuce. Sarnies don't come tastier than this. See method

Serves 4
10 mins to prepare and 15 mins to cook
713 calories / serving

Ingredients

155g bottle pancake shaker mix
225ml sparkling mineral water
vegetable oil, for shallow-frying
265g pack skinless and boneless basa fillets, cut into 12 strips
6 tbsp Tesco Finest tartare sauce
4 ciabatta rolls, halved and toasted
1 Little Gem lettuce, roughly shredded
12 slices crinkle-cut gherkins
5g fresh dill, roughly chopped

If you don't have basa fillets, try using another white fish

Each serving contains

Energy
2995kj
713kcal 713%
Fat
28g 40%
Saturates
5g 26%
Sugars
9g 10%
Salt
2.1g 35%

of the reference intake
Carbohydrate 86.6g Protein 26.6g Fibre 4.7g

Method

Shake the bottle of pancake shaker mix to loosen. Pour the contents into a bowl, add the sparkling water and mix well with a wooden spoon; don't worry if it's a bit lumpy. Season well; set aside.
Put enough oil in a large saucepan so it reaches 2-3cm up the sides. Heat over a medium heat until a small cube of bread dropped in sizzles, and browns after about 1 min (if it browns before this, the oil is too hot).
Working in 3-4 batches, dip the basa strips in the batter, then use tongs to lower into the hot oil. Fry for 3-4 mins until the batter is crisp and golden and the fish is cooked through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
Divide the tartare sauce between the bases and lids of each ciabatta. Top with lettuce and 3 fish fingers. Add the gherkin slices and dill, then top each sandwich with a lid.

See more Fish recipes.