Chunky Fish Finger Sandwiches

Chunky Fish Finger Sandwiches

Hake is a sustainable white fish with a firm flaky texture. It’s a great alternative to haddock or cod in this recipe. Shallow frying in Crisp ‘n Dry ensures the fish fingers are crispy and golden and allows the delicate flavour of the fish to shine. You can make this gluten free if you wish by using gluten free flour and breadcrumbs.


4 tbs Crisp ‘n Dry
300g skinless and boneless hake
2 tbs plain flour
2 eggs
½ tsp salt
1 tbs milk
100g fresh white breadcrumbs

To serve
4 slices white bloomer bread
Handful salad leaves
Cucumber slices
Tartare sauce

Step 1

Make the breadcrumbs by whizzing chunks of white bread in a food processor then tip the crumbs into a shallow bowl.

Step 2

Crack the eggs into another shallow bowl, add the salt and milk and mix with a fork. Place the flour into a third shallow bowl.

Step 3

Cut the hake into chunky fingers. Dip the fish first into the flour, then the egg mixture, then the breadcrumbs. Turn to coat well on all sides then set on a plate until they’re all coated.

Step 4

Heat 2 tbs of the oil in a large non-stick frying pan over medium high heat and carefully add the fish fingers. You may need to cook them in two batches. Fry for 2-3 minutes or so until starting to turn golden then turn over (you may need to drizzle another tablespoon of oil into the pan) and cook for a further 2-3 minutes, depending on thickness. Reduce the heat to medium and cook for a further 4 minutes or so, turning halfway through.

Step 5

Butter the bread and divide the leaves between the two slices then add the cucumber. Place the hot fish fingers on top and top with the other slices of bread. Serve with tartare sauce on the side.


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