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Fish Finger Sandwich and Kimchi Mayo

Fish Finger Sandwich and Kimchi Mayo – recipe

While the fish finger sandwich is a beloved childhood classic, the addition of kimchi mayo introduces a bold, tangy kick, reflecting global culinary influences.

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Ingredients

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Fish Fingers

Kimchi Hollandaise

Sandwich method

  • good bread thick slices 4.0 n/a
  • Little gem lettucewashed large leaves 4.0 g
  • Red onions 12.0 n/a
  • Olive oil 60.0 ml
Created By:
No Chef Image

James Brown

 Executive Chef

While the fish finger sandwich is a beloved childhood classic, the addition of kimchi mayo introduces a bold, tangy kick, reflecting global culinary influences.

...

Preparation

  1. Fish Fingers

    • Mix the flour and Knorr Professional Vegetable Bouillon Powder.
    • Toss the fish through the flour until evenly coated
    • Dust off the excess flour mix and then dip in the egg mix
    • Toss the eggy fish fingers in the breadcrumbs until thoroughly coated
    • Place the breaded fish on a clean tray and chill in the fridge 

  2. Kimchi Hollandaise

    •  Blend thoroughly together

  3. Sandwich method

    • Remove the fish from the fridge and deep fry in 170oc hot oil until golden
    • Remove fish from fryer and place on a clean cloth to drain excess fat
    • Heat the hollandaise in a clean pan (or bowl in the microwave)
    •  Brush all sides of all bread & toast on a griddle or under a grill until golden on both sides
    • Lay the onions and lettuce leaves on 2 slices of toasted bread.
    • Top the salad with the hot fish fingers and then finish with the hot Kimchi Hollandaise
    • The hollandaise can be hot held in a baine-marie until needed.
Created By:
No Chef Image

James Brown

 Executive Chef