Fish finger sandwich

Posh fish finger butty

Classic comfort food, upgraded – like a hug on a rainy day

By , 26 April 2016
Posh fish finger butty
  • Ready in: 22 mins
  • Serves: 2
  • Price: £2.48 per serving

Celebrate British Sandwich Week (8-14 May) in style, with this posh version of our favourite fish butty. This takes things up a notch, from old-school cod fillet fingers to sophisticated salmon. Crunchy breadcrumbs contrast with flaky, flavourful fish, horseradish cuts through the overall richness and gives a subtle kick, while mushy peas add sweetness and a soft texture. The mint and lemon give a fresh tang. Add a dash of malt vinegar for a real taste of nostalgia.

Nutritional Info
Each 416g serving contains
  • Cals 844
  • Fat 40.8
  • Sat Fat 10.4
  • Sugar 6.5
  • Salt 1.25
of your reference intake.
Typical energy values per 100g: 849kJ/203kcal.
  • 1tbsp olive oil
  • 1tsp mustard seeds
  • 200g frozen peas
  • 1tbsp chopped mint
  • 1tbsp lemon juice and zest of 1 lemon
  • 2 salmon fillets
  • 15g flour
  • 1 egg
  • 1tbsp milk
  • 30g breadcrumbs
  • a little pepper
  • 200ml vegetable oil
  • 2 crusty rolls
  • a little butter
  • 1tbsp horseradish sauce
  • chopped parsley
  • Preheat the oven to 200C/180C Fan/ Gas 6. Warm 1tbsp olive oil in a small pan, fry 1tsp mustard seeds until they pop, then add 200g frozen peas, 1tbsp chopped mint and 1tbsp lemon juice. As soon as the peas thaw, take off the heat and mash into a rough purée.

  • Skin 2 salmon fillets with a sharp knife and slice into 4 goujons. Put 15g flour into a bowl. Crack 1 egg into another bowl and beat with 1tbsp milk. In a third bowl, mix 30g breadcrumbs, zest 1 lemon and a little pepper. Coat one goujon at a time in flour, dip into the egg, let any excess drip off, then coat in the breadcrumbs.

  • Warm 200ml vegetable oil on medium in a small frying pan. When a breadcrumb dropped into it starts to sizzle, use tongs to put the goujons in the oil, then fry for 3 mins on each side until golden and cooked through.

  • Halve 2 crusty rolls. Spread a little butter and the mushy peas over the bottom halves, then add 2 goujons, 1tbsp horseradish sauce with chopped parsley and the tops of the rolls. Serve.