Fish finger sandwich with Tartare sauce
A tasty lunchtime offer using gluten free bread and fish coating, to create a firm favourite that all your customers will enjoy.
Ingredients
To prepare the breadcrumbs
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Gluten free bread 0.4 kg
To prepare the cod
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Codskinless and boneless 1.4 kg
To prepare the fish fingers
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Egg(x6) 480 g
To cook & serve the fish fingers
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Rocket 100 g
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Vegetable oil(oil absorbed from frying nutrition tip) 100 ml
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Gluten free bread 0.9 kg
Preparation
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To prepare the breadcrumbs
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Dry out any gluten free bread, then using a food blender, blend until you have fine bread crumbs. Crusts work equally well.
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To prepare the cod
- Ensure the cod (or other white fish) is skinless and pin bones have been removed.
- Dry the fish with paper towel and cut into 20 even sized fingers.
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To prepare the fish fingers
- Crack the eggs into a suitable bowl and whisk.
- Dust each piece of fish with cornflour, shaking off any excess flour.
- Place the fish into the egg mixture, coating each side and draining off any excess.
- Coat the fish in the breadcrumbs gently pressing the crumbs onto the surface of the fish.
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To cook & serve the fish fingers
- Prepare a deep fat fryer using fresh clean oil or a fryer that is only used to cook Gluten Free foods and heat the fryer to 180°C.
- Carefully lower the fish fingers into the oil.
- Fry until the fish is cooked and the breadcrumbs are golden in colour and crispy.
- Remove the fish fingers and drain any excess oil on disposable towel.
- Place a thin layer of Colman's Tartare Sauce onto the slices of gluten free bread and add a portion of the rocket leaves.
- Place the Fish fingers onto the rocket and add the second layer of bread.
- Serve with a side salad.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
