Norwegian fish finger sandwich
This Norwegian fish finger sandwich will bring out the food envy indeed. You will love this recipe and with a bit of prep, it isn’t half as hard as you’d think. You can use either cod or haddock, and achieve the same delicious result!
Cooking time30-40 min
Difficulty levelMedium
Rating4/5
Ingredients
Preparation
- In this recipe, you can use your favourite white fish! Cod and haddock are both excellent for fish fingers.
- Make the sauces first. For the tartar sauce, chop the capers and blend everything together. Season to taste. For the pesto, whizz the basil leaves with the garlic, pine nuts and parmesan and gradually blend in the oil until you have a glossy paste. Season to taste.
- Cut the fish into fingers. Beat the egg in a small bowl. Dust with seasoned flour then dip in egg and finally into the breadcrumbs.
- Heat the oil and butter in a pan until the butter is just starting to smell nutty. Fry the fish fingers for 3-4 minutes, turning occasionally, until they are golden brown all over. Drain on paper towel.
- Split and lightly toast the buns. Dollop the tatar sauce onto the bottom of the buns, top with rocket, fish fingers and a drizzle of pesto. Sandwich with the top and serve.