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.
Ingredients
For the fish finger:
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Cod 1.3 kg
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Plain flour 200 g
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Egg 200 g
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Panko Breadcrumbs 200 g
For the mushy peas:
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Frozen peas 500 g
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MEADOWLAND Double 1L 50 ml
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Water 700 ml
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Seasoning (salt+pepper) 3 g
To make the fish finger sandwich:
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Rocket 150 g
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Brioche Sub Rolls 700 g
Preparation
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Advance Preparation:
- Preheat the deep fat fryer to 180°C.
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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.
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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.
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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.
