Family Kitchen

Fish Finger Sandwich with Chipotle Mayo and Rocket (Dairy Free) – Katy Salter

Written by Family247

If you or a family member are either lactose intolerant, have a milk protein allergy or have decided to give up dairy for other reasons, here is a fabulous recipe to whet your dairy free appetites from food journalist Katy Salter’s book, Dairy-Free Delicious.

The fish finger sandwich is a British classic. Food historians trace its roots back to the 1980s, the golden era of frozen dinners and suspiciously orange breadcrumbs. It was a time when we weren’t afraid to double-carb by stuffing fish fingers inside bendy white bread. As much as shop-bought fish fingers are still a guilty pleasure, homemade ones, coated in crisp panko and sandwiched between fresh sourdough, are in another league altogether.

ULTIMATE FISH FINGER SANDWICH WITH CHIPOTLE MAYO AND ROCKET

INGREDIENTS

For The Fish Fingers 

  • 200g sustainable white fish fillets, such as pollack
  • 40g plain four
  • 1 egg, beaten
  • 70g panko breadcrumbs
  • 3 tablespoons vegetable or sunflower oil
  • Sea salt
  • Freshly ground black pepper

For The Sandwiches

  • 1 teaspoon chipotle paste
  • 2 tablespoons good-quality mayonnaise (check the label to make sure it’s dairy free)
  • 4 slices white sourdough bread
  • 1 handful of fresh rocket

METHOD (Serves 2)

  1. The fish finger sandwich is a British classic. Food historians trace
its roots back to the 1980s, the golden era of frozen dinners and suspiciously orange breadcrumbs. It was a time when we weren’t afraid to double-carb by stuffing fish fingers inside bendy white
bread. As much as shop-bought fish fingers are still a guilty pleasure, homemade ones, coated in crisp panko and sandwiched between fresh sourdough, are in another league altogether.
  2. Preheat the oven to its lowest setting.
  3. Skin the fish fillets if necessary and cut into strips 2–3cm wide, using a sharp knife.
  4. Mix the flour with some salt and pepper on a plate. Put the bowl of beaten egg next to it, the panko breadcrumbs on another plate next to that, and finally a clean plate. Using kitchen tongs, roll the fish strips in the seasoned flour to coat. Shake off any excess and then carefully dip in the beaten egg with the tongs, before rolling in the panko breadcrumbs – each ‘ finger’ should be thoroughly coated with the breadcrumbs. Place the fish fingers on the clean plate.
  5. Heat the oil in a large, heavy-bottomed frying pan over a high heat. Test whether the oil is hot enough by dropping in a breadcrumb – it should start sizzling immediately. Add the fish fingers to the hot oil and fry in a couple of batches for 2–3 minutes on each side until the breadcrumbs are crisp and golden and the fish is cooked through. Use the kitchen tongs to lift the fish fingers and brown the sides. Keep the first batch warm on a plate in the low oven.
  6. Meanwhile, mix the chipotle paste and mayonnaise together in a bowl. Cut the sourdough slices in half and spread the chipotle mayo on each. Add a small handful of rocket to one half, top with a couple of fish fingers and the other half slice of bread. Serve immediately.

 

Katy Salter is a writer and editor, specialising in food and travel. She contributes to The Guardian and The Telegraph, and most of the UK’s major food titles. She has also been short-listed for several major awards for her journalism.

In her spare time, Katy edits the website Dairyfreedelicious.com, which features recipes, product reviews and eating out inspiration for food lovers who can’t do dairy. These three recipes can be found in her first cookbook, Dairy-Free Delicious.

Dairy-Free Delicious by Katy Salter (Quadrille, £18.99) Photography © Laura Edwards