Fish finger sandwiches with tartare sauce

• 3 tbspVegetable oil
• 100gPanko breadcrumbs
• 4White fish fillets, defrosted
• 3 tbspPlain flour
• 1Egg
• 5 tbspMayonnaise
• 1 tbspCapers
• 40gGherkins
• 15gFresh parsley
• 1Lemon
• 300gFrozen peas
• 40gButter
• 15gFresh mint
• 8 slicesSourdough
• 1Little gem lettuce

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Warm the oil in a large frying pan over a medium heat and toast the panko, stirring all the time, for 3 to 4 minutes, until golden. Tip onto a plate and season with salt.

2. 2

   Pat the fish dry and cut it into fingers about 2cm wide. Put the flour, seasoned, on one plate and the beaten egg in a shallow bowl. Dust each finger in flour, dip it in egg, then press it into the golden crumbs. Lay them on a lined tray.

3. 3

   Bake for 10 to 12 minutes, until the fish is opaque all the way through and flakes easily.

   12 min, mostly hands-off

4. 4

   Meanwhile, finely chop the capers, gherkins and parsley and stir them into the mayonnaise with a good squeeze of lemon. Cut the rest of the lemon into wedges.

5. 5

   Cook the peas in boiling water for 3 minutes, then drain and crush roughly with a knob of the butter, the mint, chopped, and a pinch of salt.

6. 6

   Butter the bread. Spread half the slices with tartare sauce, add a lettuce leaf and some fish fingers, squeeze over a little lemon and top with the other slices. Serve with the peas.