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Fish finger butty

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Simon Rimmer

From Something for the Weekend

Method


  1. Break up the cooked fish with a fork in a bowl. Season with salt and freshly ground black pepper.

  2. Divide the fish mixture into 12 even portions, then mould into finger-shapes about 7.5cm/3in long and 2.5cm/1in thick.

  3. Dredge the fish fingers in the flour, then dip into the beaten egg.

  4. Dip the fish fingers into the polenta to coat completely.

  5. Heat the oil in a frying pan over a medium heat. Add the polenta-coated fish fingers and fry for 2-3 minutes, turning regularly, until golden-brown ll over and warmed through.

  6. For the tartare sauce, place all of the tartare sauce ingredients into a bowl and mix well.

  7. To serve, place a spoonful of tartare sauce onto each bun, then add a little rocket.

  8. Top each with three fish fingers and a squeeze of lemon.

Ingredients

  • 600g/1lb 5oz assorted cooked fish (salmon, whiting, pollack)
  • salt and freshly ground black pepper
  • 100g/3½oz plain flour
  • 2 free-range eggs
  • 100g/3½oz polenta
  • vegetable oil, for shallow frying

For the tartare sauce

  • 200ml/7fl oz ready-made mayonnaise
  • 1 tbsp English mustard
  • 1 tbsp capers, rinsed and drained
  • 1 tbsp finely chopped gherkins

To serve

  • 4 burger buns
  • handful rocket
  • 4 lemon wedges

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Fish finger butty

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