Ingredients

300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers

25g plain flour

1 egg, beaten

100g panko breadcrumbs

Sunflower oil, for frying

1 gherkin, finely chopped

4 tbsp mayonnaise

1 tbsp lemon juice and lemon wedges, to serve

4 brioche hot dog buns

½ iceberg lettuce, shredded

Instructions

Step 1: If possible, season the fish fingers lightly with sea salt flakes up to an hour before coating to firm them up. Cover and chill in the fridge.

Step 2: Prepare three shallow bowls: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs.

Step 3: Working in batches, coat each fish finger first in the seasoned flour, shaking off any excess. Then dip in the beaten egg, followed by the breadcrumbs. Place the coated fish fingers on a plate. You can prepare these a day ahead and keep refrigerated.

Step 4: Pour sunflower oil into a large frying pan to cover the base. Heat over medium-high heat. Fry the fish fingers in batches for about 3-4 minutes on each side until golden and cooked through.

Step 5: Drain the cooked fish fingers on kitchen paper and season with sea salt. Keep them warm in a low oven while you prepare the sauce.

Step 6: Mix the finely chopped gherkins with mayonnaise and lemon juice in a bowl to create the tangy sauce.

Step 7: Split the brioche hot dog buns and toast the cut sides under a grill until lightly browned.

Step 8: Spread each toasted bun with 1 tablespoon of the mayonnaise mixture, add a handful of shredded lettuce, and place a hot fish finger on top.

Step 9: Serve with lemon wedges for squeezing over the fish fingers just before eating.

Tips & Variations

Use fresh fish for the best flavor and texture, but frozen fish fingers can work in a pinch.

Try adding a little chopped fresh dill or parsley to the mayonnaise sauce for extra freshness.

Swap iceberg lettuce for baby spinach or rocket leaves for a different green.

For a spicier kick, add a dash of hot sauce to the mayo mixture.

Storage

Cooked fish fingers are best eaten immediately for maximum crispiness. However, you can store leftover cooked fish fingers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness, avoiding the microwave if possible. Keep the mayonnaise sauce separate and prepare fresh buns before serving.

FAQs

Can I use other types of fish for the fish fingers?

Yes, white flaky fish like haddock, hake, or tilapia can be used as alternatives. Just ensure the fish is skinless and boneless for easier coating and frying.

How do I make sure the fish fingers stay crispy?

Fry the fish fingers in batches without crowding the pan, and drain them well on kitchen paper after frying. Serving immediately or keeping them warm in a low oven helps maintain crunchiness. Reheating in an oven or air fryer rather than a microwave preserves the crisp texture.