Fish finger sandwich

Ingredients

• Fish finger sandwich
• 4 slices sourdough bread (toasted or not)
• 8 fish fingers
• 6 tbsp tartare sauce
• 50g watercress
• 100g pickled red onions
• Tartare sauce
• 200ml mayo
• 6 cornichons, diced
• 1 tbsp baby capers
• 1 shallot, finely diced
• small bunch dill, finely sliced
• zest of 1 lemon
• Pickled onions
• 1 red onion, sliced thin
• 200ml water
• 200ml apple cider vinegar
• 1 tbsp salt
• 6 black peppercorns
• 3 cloves garlic, smashed
• 1 tbsp honey
• Fish fingers
• 600g white fish, cut into 8 strips (halibut, cod, or haddock will also work great)
• 2 eggs, beaten
• 200g flour
• 200g panko breadcrumbs
• salt
• oil for frying (olive, peanut, or whatever oil you like to cook in)

Directions

1. Fish finger sandwich
2. To make the sandwich, toast the bread (or don't) and then add the tartare sauce to the bottom.
3. Next, add the fish fingers, then watercress, and finally pickled onions. Spread some more tartare sauce on the top slice, and you're good to go.
4. Tartare sauce
5. Mix everything in a bowl, and you're good to go.
6. Pickled onions
7. Place everything, apart from the onions, into a pot and bring to a light simmer.
8. In a clean glass jar, add the onions and then pour over the hot pickling liquid.
9. Leave to cool, and it's good to go (tip: it's better if you make these the day before). Once at room temp, leave in the fridge, and they are good for weeks.
10. Fish fingers
11. To crumb the fish, simply season the fish with salt, then dust them in seasoned flour, then into the egg mixture, and finally into the panko breadcrumbs. Place them onto a plate with some panko on the bottom so they don't stick.
12. To cook them, add 0.5cm of oil to a frying pan and bring up to heat. Then fry the fish fingers for 3-4 minutes on both sides until golden brown and delicious.
13. Remove from the pan and season with salt.