Name: Fish finger sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 30g pack fajita seasoning; 50g plain flour; 2 large eggs beaten; 100g dried breadcrumbs; 500g skinless and boneless cod, cut into chunky fish fingers cod; oil for frying; 4 white crusty bread rolls, sliced in half; 4 tbsp mayonnaise; ½ iceberg lettuce shredded; tomatoes; gherkins; lemon wedges

30g pack fajita seasoning
50g plain flour
2 large eggs
beaten
100g dried breadcrumbs
500g skinless and boneless cod, cut into chunky fish fingers cod
oil
for frying
4 white crusty bread
rolls, sliced in half
4 tbsp mayonnaise

To serve

½ iceberg lettuce
shredded
tomatoes
gherkins
lemon
wedges

Method

step 1
Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
step 2
Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.
step 3
Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.
step 4
Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.