Posh fish finger sandwich with COLMAN'S tartare sauce
A fantastic sandwich recipe for your food business! A posh fish finger served in a brioche sub-roll with homemade mushy peas and COLMAN'S tartare sauce.
Fish/Seafood
Ingredients
Posh fish finger sandwich with COLMAN'S tartare sauce
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£164.65
For the fish finger:
Cod
/kg
1.3 kg
0%
Plain flour
/g
200.0 g
0%
Egg
/g
200.0 g
0%
Panko Breadcrumbs
/g
200.0 g
0%
For the mushy peas:
Frozen peas
/g
500.0 g
0%
KNORR Professional Vegetable Jelly Bouillon 800g
/ml
20.0 ml
0%
Double Cream
/ml
50.0 ml
0%
Water
/ml
700.0 ml
0%
Seasoning (salt+pepper)
/g
3.0 g
0%
To make the fish finger sandwich:
COLMAN'S Tartare Sauce 2.25L
/ml
250.0 ml
0%
Rocket
/g
150.0 g
0%
Brioche Sub Rolls
/g
700.0 g
0%
/
For the fish finger:
-
Cod 1.3 kg
-
Plain flour 200.0 g
-
Egg 200.0 g
-
Panko Breadcrumbs 200.0 g
For the mushy peas:
-
Frozen peas 500.0 g
-
Double Cream 50.0 ml
-
Water 700.0 ml
-
Seasoning (salt+pepper) 3.0 g
To make the fish finger sandwich:
-
Rocket 150.0 g
-
Brioche Sub Rolls 700.0 g
Preparation
-
Advance Preparation:
- Preheat the deep fat fryer to 180°C.
-
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.
-
For the mushy peas:
- Boil the water and whisk in the KNORR Professional Vegetable Jelly Bouillon. Add the double cream.
- 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.
-
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.
