Fish finger sandwich

A recipe for homemade fish finger sandwiches featuring crispy, shallow-fried cod, haddock, or pollock strips served with a quick tangy tartar sauce on toasted bread or brioche buns.

Ingredients

• 1.5 lbs (680g) Cod, Haddock, or Pollock Fillets (skinless, boneless, cut into 1×4-inch thick strips)
• 1/2 cup (60g) All-Purpose Flour
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Black Pepper
• 2 Large Eggs (beaten with 1 tbsp cold water)
• 1.5 cups (90g) Japanese Panko Breadcrumbs
• 1/2 cup Neutral Oil (for shallow frying)
• 1/2 cup (120g) High-Quality Mayonnaise
• 2 tbsp Fine Dill Pickles or Cornichons (finely minced)
• 1 tbsp Fresh Dill (finely chopped)
• 1 tbsp Capers (drained and finely chopped)
• 1 tsp Fresh Lemon Juice
• 1/2 tsp Dijon Mustard
• Pinch of Salt & Cracked Black Pepper
• 8 Slices Thick White Farmhouse Bread or 4 Brioche Buns
• 2 tbsp Salted Butter (softened, for pan-toasting)
• 1 cup Crispy Butterhead Lettuce or Shredded Iceberg
• 1 Lemon (cut into wedges, for serving)

Instructions

1. In a small mixing bowl, combine mayonnaise, minced dill pickles, chopped capers, fresh dill, Dijon mustard, and fresh lemon juice. Whisk thoroughly until smooth and completely integrated. Season with a pinch of sea salt and freshly cracked black pepper. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
2. Pat the cod or haddock fillets completely dry with paper towels. Cut the fish fillets into uniform rectangular strips approximately 1 inch wide and 4 inches long. Lightly season all sides of the fish strips with a pinch of salt and black pepper.
3. Set up the breading station: Bowl 1 (Dry Dredge): Mix all-purpose flour, garlic powder, smoked paprika, sea salt, and black pepper. Bowl 2 (Wet Wash): Beat 2 eggs together with 1 tablespoon of cold water until fully combined. Bowl 3 (Crispy Coating): Place the panko breadcrumbs into a wide shallow dish.
4. Working with one strip at a time, coat the fish in the flour mixture, shaking off any excess. Dip the floured strip entirely into the beaten egg mix, ensuring no dry spots remain. Transfer into the panko breadcrumbs, pressing down firmly so the crumbs adhere thoroughly to all sides. Place the breaded fish fingers on a clean plate or baking tray. Repeat for all remaining pieces.
5. Pour neutral oil into your skillet to a depth of roughly 1/4 inch. Heat over medium-high heat until it reaches 350°F–360°F (175°C–182°C). Carefully place half of the fish fingers into the hot oil, leaving space between each strip. Fry for 3 to 4 minutes per side at medium-high heat, turning gently with tongs once, until the crust turns deep golden brown and the internal fish flaking reaches 145°F (63°C). Transfer cooked fish fingers to a wire rack set over a baking sheet. Lightly sprinkle with sea salt while still hot. Repeat with the second batch.
6. Butter the outer sides of your bread slices or brioche buns. Place on a preheated skillet over medium heat for 1 to 2 minutes until golden and toasted. Spread a generous tablespoon of tartar sauce on both top and bottom bread slices. Layer fresh lettuce onto the bottom slice, arrange 3 hot crispy fish fingers on top, squeeze a fresh spritz of lemon juice over the fish, and cap with the top bread slice.

Notes

Use neutral oils with high smoke points such as vegetable oil, sunflower oil, or peanut oil for frying. Avoid extra virgin olive oil or butter as they burn at lower temperatures. Fry in two separate batches to prevent oil temperature from dropping, which leads to soggy breading. Fish fingers should reach an internal temperature of 145°F (63°C).