Posh fish finger sandwich with COLMAN'S tartare sauce

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 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.
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.

	Average values per portion	%RI* per serving
Energy kcal	594 kcal	30%
Fat	17.2 g	25%
Saturates	5.6 g	28%
Sugars	12.9 g	14%
Salt	2.27 g	38%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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.