Ultimate Fish Finger Sarnie and Tartare Sauce
with Crushed Peas, Chips and Salad
Looking for a taste of everyday luxury? This Ultimate Fish Finger Sarnie and Tartare Sauce is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Mint
30 grams
Capers
120 grams
Peas
64 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Zest and halve the lemon.
Finely chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Finely chop the capers.
Put the peas in a medium bowl and add a drizzle of olive oil. Season with salt and pepper.
Roughly mash with a potato masher or fork until broken up and crushed.
Stir through the chopped mint and lemon zest, then set aside.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, put the capers, parsley and mayo in a small bowl. Add a squeeze of lemon juice and season with salt and pepper. Mix together, then set your tartare sauce aside.
Cut each basa fillet into 3 equal-szied 'fingers'.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.
Season the fish, then dip each fish finger into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish.
Once hot, lay the fish fingers in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. IMPORTANT: The fish is cooked when opaque in the middle.
Once cooked, transfer to a plate lined with kitchen paper.
Just before serving, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, spoon the crushed peas over the bun bases and spread the tartare sauce over the lids. Top the bases with the fish fingers, then sandwich shut with the bun lids.
Serve your ultimate fish finger sarnie with any remaining crushed peas, the chips and baby leaves alongside.
Add a squeeze of lemon juice and a drizzle of olive oil over the salad to finish.
Enjoy!
