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Tempura chunky cod fillet fish fingers
Family Meals
- Makes 2 Portions
- Not Suitable for freezing
- Preparation 20 minutes
- 14 minutes cooking time
- 190 C°, 375 F°, Gas Mark 5
Ingredients
- 1 pack of Young’s Tempura Chunky Cod Fillet Fish Fingers
For the Fries
- 400g potatoes – washed & peeled
- Sunflower oil for frying
For the Tartar Sauce
- 3 tbsp. good quality mayonnaise
- 2 tbsp fresh parsley – finely chopped
- 1 heaped tsp capers – drained, rinsed & chopped
- 1 heaped tsp baby gherkins – drained, rinsed & chopped
- 1 heaped tbsp red onion – finely diced
- 1 medium hard boiled egg – roughly chopped
- 4 Thick Slices of Sour Dough Bread
- Softened Butter
- Handful of Salad leaves
Method
- Cut the fries using knife or a spiralizer & leave to soak in water (10 min)
- Make tartare sauce in a bowl by mixing all the ingredients together
- Slice the bread into two thick cut pieces. Heat the oil in a pan and lightly toast the bread
- Cook the fish fingers according to the instructions on pack. (Place Fingers on a baking tray in the centre of the oven and cook for 14 minutes at 190°C Fan)
- Drain & dry the fries, heat the sunflower in a deep frying & shallow fry them until golden
- Assemble your sandwich by starting with a slice of the sourdough spread with a little of the tartare sauce, layer on some salad leaves, then top with the fish fingers & more tartare sauce , salad & finish with another slice of bread.
- Serve with tartare sauce in a dish on the side & a lemon wedge