Ultimate Fish Finger Sarnie and Tartare Sauce
with Peas, Chips and Avocado 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
15 grams
Capers
1 unit(s)
Avocado
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)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
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. Bring a saucepan of water to the boil with 0.25 tsp salt for the peas.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
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, halve the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
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.
Next, when boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper, then cover to keep warm. Set aside.
While the peas cook, in a medium bowl, mix together a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.
Cut each basa fillet into 3 equal-sized '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, spread the tartare sauce over the burger lids. Top the bases with the fish fingers and a handful of rocket leaves, then sandwich shut with the bun lids.
Toss the avocado and remaining rocket through the salad dressing.
Serve your ultimate fish finger sarnie with the peas, chips and remaining rocket and avocado salad alongside.
Enjoy!
