Fish Finger Butty

Handmade polenta-crusted fish fingers served in buns with rocket, lemon, and a zesty homemade tartare sauce.

Estimated Nutrition

	Per Serving	Total
Calories	947.1 kcals	3788.4 kcals
Carbohydrates	74.7 grams	298.6 grams
Fat	51.2 grams	204.8 grams
Protein	45.6 grams	182.2 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

200
ml

Mayonnaise

Ready-made

1
tbsp

English Mustard

1
tbsp

Capers

Rinsed and drained

Dairy

2
piece

Eggs

Free-range, beaten

Fruits

4
wedge

Lemon

For serving

GrainsCereals

100
g

Plain Flour

100
g

Polenta

4
piece

Burger Buns

NutsSeeds

1
g

Salt

To taste

1
g

Black Pepper

Freshly ground, to taste

OilsFats

30
ml

Vegetable Oil

For shallow frying

Seafood

600
g

Fish

Assorted cooked fish like salmon, whiting, and pollack

Vegetables

1
tbsp

Gherkins

Finely chopped

1
handful

Rocket

Steps

Flake the cooked fish in a bowl and season with salt and pepper.
Mould the mixture into twelve portions sized 7.5cm long and 2.5cm thick.
Dredge the fish fingers in flour then dip into beaten egg.
Coat each finger completely in the polenta.
Fry in oil for 3 minutes until golden-brown and warm.
Mix the mayonnaise, mustard, capers, and gherkins in a bowl.
Place tartare sauce and rocket onto each burger bun.
Top with three fish fingers and a squeeze of lemon.