Tom Kerridge's Fish Finger Sandwich with Sauce Gribiche
A true pub classic going back decades, this is Tom's special version of a fish finger butty. Sauce gribiche is a bit like tartare sauce with the addition of grated boiled egg. It elevates a humble fish finger sandwich to a whole new level.
Ingredients
Sauce gribiche:
Method
- Cut the fish into 8 even-sized pieces (around 10cm x 4cm). Put the flour, the beaten egg and the breadcrumbs into three separate shallow dishes.
- Dust each piece of fish with flour and shake off any excess, then dip into the egg, making sure all sides are coated. Finally, cover with breadcrumbs. Transfer the fish fingers to the fridge.
- Meanwhile, for the sauce gribiche, combine the Dijon mustard, horseradish and mayonnaise in a small bowl. Add the vinegar, cornichons, capers and herbs and mix again. Lastly, gently fold through the grated eggs and season to taste. Set aside.
- Now heat 5cm of light olive oil in a medium sauté pan to 180C to cook the fish fingers.
- While the oil is warming up, spread the cut sides of each halved brioche roll with butter. Heat a large frying pan over a medium high heat and lightly toast each roll, buttered side down for 2 minutes or until golden then set aside until needed.
- Once the oil is hot, carefully add the fish fingers and cook for 5-6 minutes or until golden brown all over. You might want to do this in two batches. Once cooked, remove from the oil with a slotted spoon and drain on a wire rack. Sprinkle the fish fingers with salt and lemon zest then begin assembling the sandwiches.
- Spread a spoonful of gribiche on the base of each brioche roll and top with a handful of watercress and two fish fingers. Spoon more sauce gribiche on top of the fish fingers along with a little more watercress, then top with the other half of the roll. Serve with a lemon wedge and chunky chips alongside.
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Overall Rating:
4.00
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