Next Level Fish Finger Sandwich
A homemade fish finger sandwich with tartar sauce.
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- •2 loins HaddockCan use cod instead
- •SaltFor seasoning fish
- •4 tbsp MayonnaisePreferably Japanese mayo
- •1/4 lemon Lemon juiceJuice of a quarter lemon
- •1 tbsp CornichonsChopped, or use gherkins/dill pickles
- •1 tbsp CapersChopped
- •2 tbsp ParsleyChopped
- •1 tsp Dried tarragonCan use fresh dill instead
- •Black pepperTo taste
- •2 EggsBeaten
- •Plain flourFor coating
- •BreadcrumbsStandard breadcrumbs, not panko
- •Old Bay seasoning(optional)For seasoning fish
- •1-2 cm Vegetable oilFor shallow frying
- •2 slices White breadFor sandwich
- •Butter(optional)For spreading on bread
- 1
Lightly salt the haddock loins and refrigerate for 15-20 minutes.
20 min
- 2
Prepare tartar sauce by mixing mayonnaise, lemon juice, chopped cornichons, capers, parsley, dried tarragon, salt, and pepper. Refrigerate.
10 min
- 3
Cut haddock into fish finger shapes.
5 min
- 4
Set up breading station with flour, beaten eggs, and breadcrumbs. Season flour with salt and pepper.
5 min
- 5
Coat fish in flour, then egg, then breadcrumbs.
10 min
- 6
Shallow fry fish fingers in oil for 3-4 minutes each side until golden.
8 min
- 7
Drain fish fingers on paper towels.
2 min
- 8
Assemble sandwich with buttered bread, tartar sauce, and fish fingers.
5 min
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Pizza
Any style of pizza