Description
A delightful twist on the classic hot dog featuring crispy, golden fish fingers made from pollock or cod, served in toasted brioche buns with a tangy gherkin mayonnaise and fresh iceberg lettuce. Perfect for a comforting meal that brings together the crunch of panko-coated fish and the zest of lemon in every bite.
Ingredients
Scale
Fish Fingers
- 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
- Sea salt flakes, to season
- Salt and pepper, to taste
Mayonnaise Sauce
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
To Serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
- Lemon wedges, to serve
Instructions
- Season and prepare fish: Lightly season the fish fingers with sea salt flakes, cover and chill for up to an hour to firm them up. This step enhances flavor and texture.
- Set up coating stations: Place the plain flour mixed with salt and pepper in a shallow bowl, beaten egg in another, and panko breadcrumbs in a third bowl for easy dredging.
- Coat the fish fingers: Working in batches, first coat each fish finger in the seasoned flour, shaking off excess. Then dip in the beaten egg, and finally coat with panko breadcrumbs. Arrange coated fish fingers on a plate. They can be prepared a day ahead and kept chilled overnight.
- Fry the fish fingers: Pour enough sunflower oil into a large frying pan to cover the base and heat over medium-high heat. Fry the fish fingers in batches for approximately 3-4 minutes on each side until golden brown and cooked through.
- Drain and keep warm: Remove fish fingers from the oil and drain on kitchen paper. Season with sea salt, then transfer to a low oven to keep warm while preparing the sauce.
- Make the mayonnaise sauce: In a bowl, mix the finely chopped gherkin with mayonnaise and lemon juice until well combined.
- Prepare the buns: Split the brioche hot dog buns and toast the cut sides under the grill until lightly golden.
- Assemble the hot dogs: Spread about 1 tablespoon of the gherkin mayonnaise mixture inside each toasted bun, add a handful of shredded iceberg lettuce, then place a hot fish finger on top.
- Serve: Serve the fish finger hot dogs immediately with lemon wedges for squeezing over, adding a fresh zesty kick.
Notes
- For extra flavor, season fish fingers in advance and chill before coating.
- Using panko breadcrumbs ensures a crispier coating.
- Keep cooked fish fingers warm in a low oven to maintain their crispness while assembling.
- These fish finger hot dogs can be prepared ahead of time up to coating stage and refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Stovetop
- Method: Frying
- Cuisine: British
Keywords: fish finger hot dogs, crispy fish fingers, panko fish fingers, brioche hot dog, easy fish recipe, quick dinner, British fish recipe
