Fish Finger Sammies
Cookbook author Wendy Morgan loves this no-fuss comfort food which is so easy to whip up.
INGREDIENTS:
TARTARE SAUCE
2 egg yolks
1 cup canola oil
1⁄2 tsp salt
1⁄2 tsp Dijon mustard
1 tbsp lemon juice
freshly ground black pepper
2 tbsp finely chopped gherkins or cornichons
1 tbsp finely chopped capers
1 tbsp finely chopped parsley 1 tbsp finely chopped shallots
FILLING
200g fresh white fish fillets
1 cup panko crumbs
1⁄3 cup flour, seasoned with salt and pepper 2 eggs, whisked with a pinch of salt
1⁄2 cup vegetable oil for frying
butter
4 slices soft white bread
4 lettuce leaves
METHOD:
To make the tartare sauce, put the egg yolks into a mortar and start slowly drizzling in the oil while stirring with a pestle (see Tips). Once you have incorporated a quarter of the oil, stop and add the salt, mustard and lemon juice. Stir to combine and then go back to drizzling in the oil while stirring until it is all combined. Season with freshly ground black pepper. Using a spoon or spatula now, rather than a pestle, stir through the other ingredients. Check the seasoning. This sauce will keep in the fridge for up to five days.
Cut the fish into six equal-sized pieces. Put the panko crumbs, flour and whisked eggs into three separate shallow bowls.
Coat each piece of fish in the flour, then dip in the egg, and lastly in the panko crumbs.
Heat the oil in a frying pan to a medium heat and cook the fish until golden brown on each side. Season with a little salt.
Butter the bread and then put a good spoonful of tartare sauce on each slice. Divide the lettuce leaves between two slices of bread, then top each of them with three pieces of fish. Place the other two slices of bread on top to create two sandwiches.
Eat immediately. Makes 2 sandwiches.
Recipe from
Comfort Cooking:
Enough for leftovers and lazy days in Kiwi homes
By Wendy Morgan
Publisher Bateman Books
