Belfast Telegraph

Home Life Recipes

Recipe: Noughties posh fish finger sandwhich with rocket mayo dip and jenga chips

Chip Week is here, so get peeling those potatoes and try some of these fabulous retro recipes to celebrate a British favourite

These fish fingers give the childhood favourite a modern makeover.

What you'll need

For the chips

6 large potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)

Olive oil

For the fish fingers

600g fresh white firm fish, skinned, such as cod, haddock or coley

85g breadcrumbs, lemon and pepper flavoured, available in most supermarkets (or you can use plain breadcrumbs adding ½ the zest of a lemon and seasoning with pepper)

60g plain flour

2 large eggs

Salt and pepper

For the rocket mayonnaise

4 tbsp light mayonnaise

Large handful of rocket

8 slices of bloomer bread

Heat oven to 200°C/gas 6/400°F. Cut the unpeeled potatoes into thick chips, ideally of a similar size and thickness.

Put the chips into a large pot of salted, cold water and bring to the boil. Drain them, and tip them onto kitchen paper or a dry clean tea towel and dry thoroughly. Tip the dry chips into a large bowl.

Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil. Tip the chips onto baking tray. Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and are an even golden brown. Line another baking tray with parchment paper. Cut the fish lengthways into finger-sized pieces.

Season the flour and put in one bowl. Place the beaten eggs in a second and put the breadcrumbs in a third shallow bowl.

Dip the fish first in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go. Place the fish fingers on the baking tray and cook for 10 minutes.

Finely chop the rocket and add the mayonnaise. Griddle or toast the bread. Spread with the rocket mayonnaise and add the fish fingers. Top with another slice of bread.

Stack the chips in a Jenga fashion and serve with the fish finger sandwich.

Belfast Telegraph


From Belfast Telegraph