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