A posh fish finger sandwich from Claire Thomson. Use the best quality fish fingers you can find- preferably chunky ones.And if you can’t get hold of brioche buns good quality bread or bread rolls will do.
Ingredients
- 8 chunky fish fingers
- 50 g mayonnaise
- 50 g crème fraîche or sour cream
- 1 tbsp capers drained and roughly chopped
- 10-12 Soft lettuce leaves for serving washed and separated
- 4 brioche rolls halved, to serve, or bread of choice
- ½-1 gherkin per person sliced thinly lengthways
Servings:
Instructions
- Preheat the oven and cook the fish fingers as per the instructions on the packet, either grill or oven cook, as you prefer. Cook until golden and with a good crust. Remove from the heat.
- To serve, mix the mayonnaise in a small bowl with the crème fraîche or sour cream and add the capers and a pinch of salt.
- Divide the lettuce leaves among the buns, add the fish fingers, add the sliced gherkins and a big spoon of the caper mayonnaise dressing. Serve immediately, with plenty of napkins for everyone.
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