Menu
  1. Home
  2. Recipes
  3. Posh fish finger sandwich with COLMAN'S tartare sauce
  1. Recipes

Posh fish finger sandwich with COLMAN'S tartare sauce

Posh fish finger sandwich with COLMAN'S tartare sauce – recipe

A fantastic sandwich recipe for your food business! A posh fish finger served in a brioche sub-roll with homemade mushy peas and COLMAN'S tartare sauce.

...

Ingredients

−
+

For the fish finger:

  • Cod 1.3 kg
  • Plain flour 200.0 g
  • Egg 200.0 g
  • Panko Breadcrumbs 200.0 g

For the mushy peas:

To make the fish finger sandwich:

A fantastic sandwich recipe for your food business! A posh fish finger served in a brioche sub-roll with homemade mushy peas and COLMAN'S tartare sauce.

...

Preparation

  1. Advance Preparation:

    • Preheat the deep fat fryer to 180°C.

  2. For the fish finger:

    • Cut the fish into 130g rectangles.
    • Cover the fish in the flour, egg and panko bread crumbs.
    • Put in the fridge and cover until ready to use.

  3. For the mushy peas:

    • Boil the water and whisk in the KNORR Professional Vegetable Jelly Bouillon. Add the double cream.
    • Put the frozen peas into the stock and cook until tender, whilst retaining the colour.
    • Drain the peas and reserve the liquid. Put the peas into a blender along with 100ml of the stock and pulse blend to breakdown the peas but retaining texture.
    • Season and chill. Store in the fridge until ready to use.

  4. To make the fish finger sandwich:

    • Top cut the Brioche Subs two thirds of the way through.
    • Deep fry the fish for 8-10 min. or until cooked thoroughly. Allow to drain.
    • Whilst the fish is cooking reheat the mushy peas.
    • To build the fish finger sandwich put 50g of mushy peas in the base of the roll.
    • Add 30g COLMAN'S Tartare Sauce on top of the peas.
    • Place the fish on top and add rocket leaves to finish.