Fish finger sandwich with tartar sauce

What could be more comforting than a fish finger sandwich? Paul Merrretts simple recipe shows you how to make your own in minutes
By Paul Merrett
Fish finger sandwich with tartar sauce
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 4 slices thick white bread

For the fish fingers

  • 2 fresh, thick pollock fillet, or haddock fillets
  • 1 egg
  • 100 ml milk
  • 3 tbsp flour
  • 150 g Japanese panko breadcrumbs
  • 2 tbsp vegetable oil, for frying

For the tartar sauce

  • 1 tbsp finely chopped shallots
  • 1 tbsp capers, drained
  • 1 tbsp large, sweet gherkins, chopped
  • 4 tbsp good quality shop-bought mayonnaise
  • 1 tbsp chopped parsley


1. Cut the pollock into fingers.

2. Take three shallow bowls. In the first place the flour, in the second whisk the egg and milk and in the third place the breadcrumbs.

3. Dip each finger in the flour, the egg mix and then the breadcrumbs.

4. Pan fry for 4-5 minutes or until crisp and golden.

5. Mix the tartar sauce ingredients together.

6. Assemble the sandwich on slice of the white bloomer with plenty of tartar sauce.

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