FISH FINGER SANDWICH
BY ALAN BIRD
Everyone had a fish finger sandwich as a youngster. When chef Alan Bird was at The Goring Hotel, he used to make them every Friday for his staff before adapting the idea and creating a posh fish finger sandwich for the bar menu - proving an instant hit.
  • INGREDIENTS
  • METHOD
  • BEER PAIRING

SERVES 4

  • 400g cod fillet, skinned and cut into thin strips (or pollock, hake, plaice, lemon sole).
  • 2 eggs
  • 100ml milk
  • 100g flour
  • 100g breadcrumbs
  • 500g vegetable oil
  • 200g frozen peas
  • 15g mint leaves
  • 50g butter
  • 50ml vegetable stock
  • 8 slices of sourdough bread
  • 30ml mayonnaise
  • 40g gherkins, drained & finely diced 
  • 40g capers, drained and finely chopped
  • 1 small shallot, peeled, finely diced 
  • 3g flat leaf parsley, chopped
  • Seasoning
  1. Break the eggs into a shallow tray and whisk in the milk.
  2. Place the flour in a separate tray and season. Then place the breadcrumbs in another tray.
  3. Dip the strips of fish into the flour, dust off the excess, then dip into the egg mix.
  4. Shake off the excess and place into the breadcrumbs, coating the fish completely. Place these into the fridge to firm up.
  5. Make the tartare sauce by mixing the mayonnaise, chopped shallot, gherkins, capers and parsley. Taste, season and put to one side.
  6. Put a small pan of boiling water on the stove, adding any trimmings from the chopped shallot. Once boiling add the peas, boil for 2 minutes then remove from the heat and add the mint leaves.
  7. Allow to cool slightly before draining off any excess water, keeping this to one side to add back if needed.
  8. Blitz half of the peas and mint in a food processor or with a stick blender until smooth. Then add the other half of the peas and pulse to give them a rough chop. Add 10g of soft butter and test for seasoning.
  9. Heat the vegetable oil in a fryer (or in a pan that holds twice the volume of the oil) to 190C. Test with a temperature probe, then carefully lower the cod strips into the oil and cook until golden brown. Remove from the oil and drain on some kitchen roll.
  10. Butter the slices of sourdough bread and spread the pea purée onto four of them.
  11. Place the fish strips on top of the pea purée. Spread the
  12. tartare sauce on the other four slices and place on top to make the sandwich.
  13. Carefully cut these into halves and serve immediately.
  • Pairs perfectly with a Sharp's Brewery Offshore Pilsner
Fish Finger Sandwich by Alan Bird Fish Finger Sandwich by Alan Bird