Fish finger hot dogs

A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth’s trick of lightly salting the cod to firm it up before cooking – it’s a game-changer

  • Prep:30 mins
    Cook:15 mins
    plus 1 hr chilling (optional)
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 601
  • fat 29g
  • saturates 6g
  • carbs 59g
  • sugars 0g
  • fibre 4g
  • protein 25g
  • salt 1.3g

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
MPU 2

Method

  1. If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.

  2. Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry
    the fish fingers in batches until golden on each side and cooked through (approx 3-4 mins each side). Drain on kitchen paper, season with sea salt, then transfer to a low oven to keep warm while you make the sauce.

  3. Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.

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