Name: Fish Finger Sandwich
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g cod fillet (8 equal finger-shaped pieces and patted dry); 60 g plain flour (spread in a shallow bowl); 1 piece chicken egg (beaten in a shallow bowl); 120 g Breadcrumbs (spread in a shallow bowl); 30 ml Sunflower oil (for the baking tray); 4 pieces white bread roll (split for serving); 120 g mayonnaise (for the sauce); 1 piece lemon (zested and juiced); 15 g capers (drained and finely chopped); 1/2 piece Cucumber (thinly sliced); 1 tsp fine sea salt (divided between the fish and sauce); 1/2 tsp Black pepper (for seasoning the fish)

How to prepare

Heat the oven to 220°C. Place a sturdy baking tray inside and let it heat for at least 10 minutes.

Mix the mayonnaise with the lemon zest, 2 teaspoons of lemon juice, capers, and half of the salt. Chill while you prepare the fish.

Season the cod pieces with the remaining salt and the black pepper. Coat each piece in flour, then beaten egg, then breadcrumbs, pressing gently so the crumbs form an even shell.

Carefully remove the hot tray, add the sunflower oil, and arrange the coated fish in a single layer. Turn each piece once to coat the underside.

Bake for 18–20 minutes, turning halfway, until the coating is deep golden and the thickest fish piece reaches 74°C at the center and flakes easily.

Golden baked fish fingers with flaky opaque cod inside

AI-generated image

Toast the cut sides of the bread rolls in the still-warm oven for 2–3 minutes, until lightly crisp but not dry.

Spread the lemon-caper mayonnaise over the toasted rolls. Add cucumber slices and two hot fish fingers to each roll, then serve immediately with lemon wedges.

Fish finger sandwich with cucumber and lemon-caper mayonnaise

AI-generated image

Why this recipe works

A hot, lightly oiled tray gives the breadcrumb coating a convincing crunch without deep-frying, while lemon, capers, and cucumber cut through the rich mayonnaise and cod.