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)
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.