FISH FINGER SANDWICH
Fish fingers, mate! Just saying the words takes me back to childhood, when arvos were spent with a plate of these golden delights. There’s something magic about that crunchy coating and the soft, flaky fish inside. The nostalgia hits me like a wave when I picture dunking them into a pool of tomato sauce. It’s an absolute game changer.
You’d whip them up in the oven or fry ‘em up in a pan, and in mere minutes, the aroma of crispy goodness would fill the kitchen. Those little soldiers weren’t just a meal; they were a delight.
And let’s be honest, no one can resist a fish finger sandwich. So this is my version using homemade mayonnaise, you can grab the recipe via the link, hit with fresh cut lettuce and of course, a flavour bomb sauce of oregano and caper salsa which bring a crunchy brightness to everything.
FISH FINGER SANDWICH
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FISH FINGER SANDWICH 〰️
Makes 2
1 small cos lettuce bulb (washed and thinly sliced)
Oregano & caper salsa*
8 cooked fish fingers
4 slices soft white bread
Place white bread slices down and smear all with mayonnaise to your liking. Build up with the shredded lettuce, then 4 fish fingers per sandwich before spooning over the oregano and caper salsa. Place top of sandwich mayonnaise side down and cut in half, before enjoying.
*Oregano & Caper Salsa
50gm fresh oregano leaves (washed & dried)
2 tbl sp baby capers
2 garlic cloves
1 lemon (zest & juice)
4-5 tbl sp EVOO
Salt, to taste
Place all ingredients except for salt in a food processor and blitz until you have a bright green sauce. If it’s a bit thick and chunky, thin it out with olive oil until you get a nice saucy and oily consistency. Add salt to taste and blitz through and pop in fridge until ready to use.