In the UK, whenever Laura was feeling lazy and like she didn’t want to cook, she had a few recipes that took barely any time at all to make. One of these was the simple but delicious Fish Finger Sandwich.
Fish Fingers are usually sold pre-made in the UK for really cheap, but here we had to make our own, as they don’t exist in Japan (or are at least really hard to find). Slide them in between two slices of bread with a little lettuce and mayo, ketchup and/or tartar sauce, and serve on its own or with chips for an easy, filling meal.
- White fish fillets, cut into finger-width/length strips (roughly 500g)
- Plain flour (we used around 100g in total)
- 1 egg (beaten)
- 50g breadcrumbs (we used around 100g but depends on how much fish you have)
- Frying oil
- Cut your fillets into finger size strips, if you haven’t already.
- Sprinkle your flour onto a plate, and mix in a little salt and pepper.
- In a bowl, whisk your egg and put to one side.
- Place your breadcrumbs in another bowl and put to one side too.
- Heat your oil in a heavy-based frying pan (around 3-4cm deep)
- Dip your fish fillets into the flour, coating all sides.
- Then dip in the egg, followed by the breadcrumbs, covering it all as much as possible.
- Lower your fish gently into the oil, it should sizzle and bubble if it is at the right temperature.
- Cook for 4-5 minutes, turning occasionally.
- Lift out and let drain for a minute or so, before placing between two slices of bread (we had some lettuce and ketchup in the middle too), and you have a fish finger sandwich!