Fish Finger Sandwiches
Fish Finger Sandwiches...one of life's great pleasures! This recipe is quick, easy and tastes just perfect. It is served with Marie Rose sauce, little gem lettuce and brioche buns. Perfect weekend food!
Ingredients
- 1 dover sole , skinned, filleted and cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumb
- Salt and pepper
- Veg oil for frying
Marie Rose Sauce
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- Salt and pepper
- 2 tbs tomato ketchup
- Splash of brandy
- Pinch cayenne
To serve:
Little gem lettuce leaves, brioche buns, few sprigs of watercress
Method
Pre heat a deep fat fry to 170c
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.
To make the sauce, whisk the egg yolks and mustard and slowly drizzle in the oil until thick, mix in the tomato sauce and brandy and then season.
To serve, spread the sauce over the bread, top with the lettuce and watercress and then the fish. Drizzle over more sauce and sprinkle with cayenne.
Ingredients
- 1 dover sole , skinned, filleted and cut into strips
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumb
- Salt and pepper
- Veg oil for frying
Marie Rose Sauce
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- Salt and pepper
- 2 tbs tomato ketchup
- Splash of brandy
- Pinch cayenne
To serve:
Little gem lettuce leaves, brioche buns, few sprigs of watercress
Method
Pre heat a deep fat fry to 170c
Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.
To make the sauce, whisk the egg yolks and mustard and slowly drizzle in the oil until thick, mix in the tomato sauce and brandy and then season.
To serve, spread the sauce over the bread, top with the lettuce and watercress and then the fish. Drizzle over more sauce and sprinkle with cayenne.
