Feel Good

Homemade fish finger sandwich with ta-da! sauce

Can you beat a posh fish finger sandwich? After recently having one in The Jolly Fisherman in Craster, we haven't stopped thinking about it and this recipe comes pretty close.

Written by Beth Williams
Published 29.03.2023

Serves: 4



600g skinless thick white fish fillets – cod, pollack or monkfish

75g plain flour

1 large egg, beaten with 1 tbsp milk

150g fresh white breadcrumbs

Sunflower oil, for frying

Salt and pepper

Ta-Da! sauce

1 shallot, roughly chopped

1½ tbsp capers, soaked if salted

2 tbsp cornichons or pickled cucumbers, chopped

A handful of parsley/or tarragon leaves (or a mix), roughly chopped

100g mayonnaise, shop-bought or homemade

100g Greek yogurt

Juice of ½ lemon, the other ½ reserved as wedges, to serve

To serve


8 slices of nice bread

A couple of handfuls of shredded lettuce and/or lettuce leaves



Make the sauce first. Stir the ingredients together, adjusting the acid balance with a little more lemon juice if you feel you need it and add a little seasoning. It should be very, very perky.

Cut the fish into fish finger-sized pieces (or whatever size you wish; just try and make them even). Grab yourself three large plates. Put the flour on one and season very generously, pour the beaten egg and milk mix onto another, and tip the breadcrumbs onto the third. Cover the fish pieces in flour, shake to discard the excess, then coat in egg and finally in breadcrumbs.

Turn on your oven to low to keep the fish warm. Set a large, heavy-based frying pan over a medium heat and pour in enough oil to come 1 cm up the sides. Get the oil hot enough to brown a few breadcrumbs in 10 seconds, and then lower in the fish fingers, in batches, and fry until golden, about 2–3 minutes on each side. Keep each batch warm in the oven while you cook the rest. Once all are cooked, season with salt and sit on top of 4 slices of ketchup-smeared bread. Spoon over the sauce, scatter over some lettuce, top each with another slice of bread and eat immediately with lemon wedges.


Recipe credit: Georgia Levy via Another Pantry

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