Method
Preheat the oven to 180°C / gas mark 4.
Spread the breadcrumbs on a tray. Drizzle with oil and mix until everything is evenly covered, bake for 4 minutes or until golden. Transfer the toasted breadcrumbs into a bowl, add the parmesan, season and combine.
Increase the oven to 220°C and drizzle some more oil onto the used tray. This will be used for the fish fingers.
In a separate bowl mix together the egg and flour. Cut the fish into ‘finger’ sized strips and place fish in the egg batter to coat.
Then coat with the breadcrumbs in another bowl until completely covered.
Transfer to the tray and bake for 13 minutes or until it turns crispy on the outside. (If using shop bought fish fingers, cook to the pack’s instructions).
Meanwhile, blend the peas until smooth and mix with the Creamy Tartare Sauce.
Spread onto both pieces of the sourdough. Layer on the lettuce to one slice, then the fish fingers and top with the final slice.
Ingredients
Serves: 2
For the Fish Fingers:
- 300g White fish fillets
- Olive oil
- 50g Panko breadcrumbs
- 15g Parmesan
- 1 Egg
- 1 tbsp Plain flour
- If using shop bought – 6 Fish fingers
For the Sandwich:
- 4 Slices of sourdough bread
- 4 tbsp Tracklements Creamy Tartare Sauce
- 100g Peas (cooked)
- Small handful of lettuce
