Fish finger sandwiches, but not as you know them! These spicy fajita-seasoned homemade cod fish fingers with mayonnaise in a crusty bun are moreishly good
Ingredients
- 30g pack fajita seasoning
- 50g plain flour
- 2 large eggs, beaten
- 100g dried breadcrumbs
- 500g skinless and boneless cod, cut into chunky fish fingers cod
- oil, for frying
- 4 white crusty bread rolls, sliced in half
- 4 tbsp mayonnaise
To serve
- ½ iceberg lettuce, shredded
- tomatoes
- gherkins
- lemon wedges
Method
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Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
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Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.
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Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.
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Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.