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For the fish finger:

  • Cod 1.3 kg
  • Plain flour 200 g
  • Egg 200 g
  • Panko Breadcrumbs 200 g

For the mushy peas:

To make the fish finger sandwich:

  1. Advance Preparation:

    • Preheat the deep fat fryer to 180°C.
  2. For the fish finger:

    • Cut the fish into 130g rectangles.
    • Cover the fish in the flour, egg and panko bread crumbs.
    • Put in the fridge and cover until ready to use.
  3. For the mushy peas:

    • Boil the water and whisk in the KNORR Professional Vegetable Jelly Bouillon. Add the MEADOWLAND Double.
    • Put the frozen peas into the stock and cook until tender, whilst retaining the colour.
    • Drain the peas and reserve the liquid. Put the peas into a blender along with 100ml of the stock and pulse blend to breakdown the peas but retaining texture.
    • Season and chill. Store in the fridge until ready to use.
  4. To make the fish finger sandwich:

    • Top cut the Brioche Subs two thirds of the way through.
    • Deep fry the fish for 8-10 min. or until cooked thoroughly. Allow to drain.
    • Whilst the fish is cooking reheat the mushy peas.
    • To build the fish finger sandwich put 50g of mushy peas in the base of the roll.
    • Add 30g COLMAN'S Tartare Sauce on top of the peas.
    • Place the fish on top and add rocket leaves to finish.
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