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fish finger sandwiches now if that
doesn't take you back to your childhood
not a lot will we're going to show how
to make them from scratch including the
skill of breading and the technique of
shallow fry so breading traditionally
called panning is basically coating in
breadcrumbs and then making a crispy
when you fry we're going to flavor our
breadcrumbs so that's where we'll start
a couple of slices of relatively stale
bread and then we're going to flavor it
with the zest of a lemon or probably
half eleven is enough and a handful of
dill okay
now you could do this with dry
breadcrumbs and dried herbs out of your
drive store if you've got the fresh even
better so we're going to do is rip this
up into a food processor vessel Elin and
rip up the dill
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already these are no normal fish fingers
these are incredible Herbie's sixty ones
great for fish so put those in there
keep them back in case we need to bread
some more later on the trouble is it's
very difficult to get bread crumbs to
stick to fish so what you need is a
coating of egg so if we take a couple of
eggs and we'll just crack them into a
bowl just on the side of the dish just
enough to break the seal get your thumbs
in and open them up and then beat it up
the only problem is it can sometimes be
a little bit difficult to get the egg to
stick to the fish right so what you need
is a bowl of flour oh I can't you've
flown this out and that is the process
of breading and you same would apply if
you're doing it with nuggets of chicken
or button mushrooms or in this case fish
anything you want to bread pass it
through flour beaten egg and breadcrumbs
you know it's really good in bread steak
steak and bread ready to tape a nice
pork it's a lot something like that so
many options make sure your fish in this
case cod we're going to cut into finger
pieces now we've gone for Cod is there
another type of fish you go for if you
can't get hold of course any fish is
good but any white fish what would be
particularly good positioning is it's
what people expect and that's the kind
of thing we want so pieces like that
chubby fingers now what we've done is
put a lot of flavor into our breadcrumbs
but we haven't season the flour or the
egg roll grand trine seasonal three was
just season the fish
that's uh
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now when you're bridging things it's
really easy if you've got a couple of
people but if you're doing on your own
try to keep one hand in the dry stuff so
your flour and the breadcrumbs and one
hand if you need it in wet stuff or you
can use like a Forks so for example
seasoned fish a dusting of flour shake
off the excess the flour will enable the
egg to stick so we just roll it in the
beaten egg use a fork or your second
hand whichever is easiest into the
breadcrumbs once you've got really
excess and then with the same dry hands
you can just make sure that is
completely coated that's easy and it's
really easy and you shouldn't get
yourself into too much of a mess and
that's what we're looking for incredible
fish fingers and we do the same whole
batch
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if at any point you find your
breadcrumbs again a little bit sticky
that's why you held some back you can
always replace them you need kind of dry
breadcrumbs
they look like homemade fish fingers
which is exactly what we're looking for
now we need to shallow fry them now the
key to shallow frying is to make sure
you've got enough oil so that when the
fish fingers go into the pan
they don't cool the temperature down
okay so in this if you put if you put a
fish finger into cold oil it's just
going to absorb all it all there's very
very greasy it's got to go into hot oil
and you don't want that temperature to
reduce and for that reason a little bit
more oil than you might initially think
and the easiest way to tell your oil is
ready and hot enough to just take a
bread crumb and drop it in and you want
to see the reaction and what should
happen it's a little bit of movement and
a little bit of bubble so what we can do
is lower it in our fish fingers when you
do it lower away from you but that stops
all the splashing it will splash if it
does clash away from you they will need
a couple of minutes on either side so
they go really crispy and start to cook
the fish and flip them over to finish up
the fish and crisps the other side in
the meantime we can make an amazing
sauce okay
tartar sauce very simple we're going to
mix mayonnaise with chopped capers
chopped gherkins a little bit of dill
and a squeeze of lemon juice
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when you're happy your fish fingers that
like golden color on both sides just
going to drain them on a piece of
kitchen roll now we use the stale bread
to make the breadcrumbs with it that
makes them go crispier you can always
use dry breadcrumbs rather than blitzing
up your own but you want a good fresh
loaf for the sandwich itself take a
couple of slices out of this what we
want is plenty of tartar sauce and this
should be tangy fresh from the lemon
until plenty of crisp salad and the
choice of lettuce is important got to be
crisp it's a proper sandwich isn't it
that right there is everything you need
to know to make a fish finger sandwich
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that's what you want fish just cooked
crispy shell
I love the sharpest of tartar sauce fish
fingers a great way of getting faster
eaters eat high-protein fish
seriously good and if you want to give
it a go the full recipe details are
available down below Sam I need to put
some kids to be on I'll take you back
yeah
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you