Preparation
- Cut the cod fillet into 6-7 big finger shapes.
- Mix the Parmesan with the panko breadcrumbs.
- Coat the fish fingers with flour, then egg, then breadcrumbs.
- Deep fry the fish fingers in 170˚C (325˚F) hot oil for about 2-3 minutes or until they turn golden brown and are cooked through. Set aside.
- Mix all the sauce ingredients well, set aside.
- Spread a thick layer of the tartar sauce onto a soft and fluffy slice of bread.
- Place some rocket leaves, romaine lettuce, and three chunky fish fingers, then flavour with a squeeze of lemon, salt, and pepper. Finish with a drizzle of ketchup and more Tartar.
- Top with another slice of bread and serve.
- Enjoy!
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