Fish finger butties

Tamara West

Make your own fresh, juicy fish fingers and serve them between thick slices of white bread.

Ingredients

3 Tbsp	Egg mayonnaise, whole egg
1 tsp	Onion, minced
1 tsp	Capers, chopped
1	Gherkin, small, chopped
1 Tbsp	Parsley, or dill, chopped
2 Tbsp	Breadcrumbs, fresh
2 Tbsp	Flour, seasoned with salt and pepper
300 g	White fish, fillets, cut in 2.5cm wide fingers
1 splash	Vegetable oil, for cooking
4 slices	White bread, firm
1 knob	Butter
1 handful	Iceberg lettuce, leaves
2	Tomatoes, sliced

Directions

1. Mix together mayo, onion, capers, gherkin and herbs.
2. In a wide shallow dish mix together breadcrumbs and seasoned flour.
3. Add fish fingers and press crumb mixture all over fish to coat
4. Heat a thin layer of oil to medium-hot in a wide, heavy-based frying pan. Cook fish for 2 minutes each side or until just cooked through. Remove to kitchen paper-lined tray.
5. Spread a little butter on 2 bread slices.
6. Spread a generous amount of mayo mixture on the other 2 slices then arrange lettuce and tomato on top. Add fish fingers and place buttered bread on top.
7. Cut each butty in half and serve immediately.