There's not much better than a crisp, hot fish finger - especially when it's served in a few slices of soft white bread with some tangy tomato sauce. Here's how to make a delicious fish finger sarnie from scratch.
- 450g firm white fish, skinned and boned
- 3 tbsp. plain flour
- Salt and pepper + 1/4 tsp. cayenne pepper
- 1 large egg
- 100g fine breadcrumbs
- 8 slices thick white bread
- Tomato ketchup
Cut the fish into 2cm thick fingers. In a shallow bowl, stir together the flour, salt and pepper and cayenne. In another shallow bowl, whisk the egg, and in another, spread out the breadcrumbs and season with salt and pepper.
Dip the fish fingers first into the flour, shaking to remove excess, then into the egg, then into the breadcrumbs. Lay on a baking tray. Continue until you've used all of the fish and all of the breadcrumbs. Cover and chill the fish fingers for 30 minutes.
Bake the fish fingers in a 220C oven for 15 minutes, turning halfway through, until the fish is cooked through.
To serve, spread the bread with butter and make fish finger sarnies, served with ketchup.