Name: Fish fillet sandwiches & homemade tartare sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram fillets of fresh, skinned fish such as hoki, gurnard or tarakihi; 2 eggs; 50 millilitre milk; salt and pepper; 6 tablespoon flour; 120 gram breadcrumbs; 1 teaspoon italian dried herbs; vegetable oil (for cooking); 8 slice white bread, toasted; 8 lettuce leaves; Tartare sauce; 1 teaspoon parsley, finely chopped; 1 tablespoon capers, finely chopped; 1 small gherkin, finely chopped; 1 spring onion, finely diced; 1/2 boiled egg, chopped; 1/4 cup mayonnaise

Fish fillet sandwiches & homemade tartare sauce

Who said a fish finger sandwich had to be boring? This makes a delicious light dinner and is a great way to serve a fresh catch of fish.

Dine & Dash-Fish Fillet Sandwiches — Don't make a meal out of it - keep your dinner time quick and easy

Serves 4

Prep

25M

Cook

Total

30M

Ingredients

300 gram fillets of fresh, skinned fish such as hoki, gurnard or tarakihi

2 eggs

50 millilitre milk

salt and pepper

6 tablespoon flour

120 gram breadcrumbs

1 teaspoon italian dried herbs

vegetable oil (for cooking)

8 slice white bread, toasted

8 lettuce leaves

Tartare sauce

1 teaspoon parsley, finely chopped

1 tablespoon capers, finely chopped

1 small gherkin, finely chopped

1 spring onion, finely diced

1/2 boiled egg, chopped

1/4 cup mayonnaise

Method

1.Slice the fish into 1cm-wide strips. Whisk the eggs and milk together, then season.

2.Dust the fish in the flour and shake off the excess. Dip in the egg and milk, then roll each slice in the breadcrumbs with herbs. Repeat the process. Refrigerate the fish to help the crumbs stick to the fillets.

3.To make the tartare sauce, stir all the chopped ingredients through the mayonnaise. Season to taste.

4.Heat the frying pan and add the oil in a shallow layer. Cook the fish, turning once, for about 5 minutes, until they are brown and crispy. Remove and place on paper towels to drain.

5.Spread the bread liberally with the tartare sauce. Add a layer of fish fingers and lettuce.

Women's Weekly Food