Fish finger sandwich

The mystery ingredient to Matty Mills' sandwich with homemade fish fingers? It's salt and vinegar chips! Crushed chips go into the sandwich, adding a crunch and tang to this seafood sanga that you won't find at a local fish and chip shop.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 8 thick slices soft white bread
• Butter, at room temperature
• 1 cos lettuce heart, thinly shredded
• Salt and vinegar chips, to serve

For the fish fingers

• 400 g white fish fillets (e.g. blue eye trevalla or Murray cod)
• Salt and black pepper
• 150 g plain flour
• 2 eggs
• 125 g panko breadcrumbs
• 2 tsp sweet paprika
• 2 tsp finely grated lemon zest
• Vegetable oil, for deep-frying

For the sauce

• 200 g mayonnaise
• 100 g Greek yoghurt
• 1 tsp Dijon mustard
• ½ tbsp finely chopped chives (or parsley)
• Salt and black pepper
• 1 lemon

Instructions

1. To make the sauce, in a medium bowl combine the mayonnaise, yoghurt, mustard and herbs. Add a pinch of salt, black pepper and a squeeze of lemon juice, seasoning the sauce to your preference. Set aside.
2. To make the fish fingers, cut the fish into around eight fish finger-sized pieces, then season with a pinch of salt and black pepper. Prepare a crumbing station with three shallow bowls. Combine the flour with a generous pinch of salt and pepper in the first, whisk the eggs with a fork in the second, then combine the panko, paprika and lemon zest in the third. Dip each fish piece into the flour, egg, then breadcrumbs, and transfer to a plate, ready to fry. Repeat until all the fish is crumbed.
3. Heat enough oil to shallow-fry in a large, heavy-based frying pan. Once the oil is hot, shallow-fry the fish for 2-3 minutes each side, until golden-brown and cooked through. Use tongs to transfer to a wire rack set over a baking tray to drain any excess oil.
4. To serve, butter the sliced bread, then top with the prepared sauce, lettuce, fish fingers and another dollop of sauce. Crush some salt and vinegar chips over the top and finish with the remaining bread slices. Serve with extra salt and vinegar chips on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.