Crumbed fish sandwiches

These sandwiches are a great way to get kids eating fish. You can make your own tartare sauce with our recipe, or do a quick workaround with a store-bought equivalent. They are often requested by the kids in both Jen’s and Gaby’s houses instead of fish and chips.

CRUMBED FISH SANDWICHES

Prep time: 5 mins
Cook Time: 20 mins
Serves : 4

Ingredients

• 400–600g of white fish fillets defrosted (great products in the deli freezer section of the supermarket)
• ½ cup plain flour 
• ¼ tsp salt
• 2 eggs, lightly beaten
• 1 cup panko or wholemeal breadcrumbs
• ½ cup of olive oil
• 1 lettuce, washed 
• 8 slices of bread or 4 rolls
• 1 lemon, cut in wedges

Method 

1. Place the flour with the salt, eggs and breadcrumbs into seperate dishes and pass the fish through the flour then eggwash and then the breadcrumbs.
2. Heat oil in a large frying pan and cook the fish fillets on each side until golden depending on the thickness of the fillets at the most 3 minutes on each side for thicker fillets.
3. Drain the cooked fish on paper towel and place in the bread rolls with lettuce, tartare sauce and a squeeze of lemon juice.

Tartare sauce or use store bought

• 1 gherkin or dill pickle
• 1 tbsp of capers, rinsed
• 1 tsp of flatleaf parsley, chopped
• ½ tsp of lemon juice
• ½ cup of mayonnaise

Method

1. Using a stick blend or food processor blend the gerkin, capers, chopped parsley and lemon juice.
2. Then add the mayonnaise until all the ingredients are combined.