Today, Friday 3rd November, is National Sandwich Day. Let’s show appreciation for this classic and simple dish
As it’s National Sandwich Day, we simply had to show some love for autumn’s ultimate comfort food – and one of our favourites – the fish finger sandwich! And the team at Young’s Seafood has provided us with this delicious recipe for its ‘posh’ version, using Tempura Chunky Cod Fillets. Now, that’s right up our street!
Have you got a favourite filling, prefer sliced bread or a roll, posh or classic? Share with us in the comments below.
National Sandwich Day: Young’s Seafood Posh Fish Finger Sandwich
- 1 pack of Young’s Tempura Chunky Cod Fillet Fish Fingers
- 4 thick slices of sour dough bread
- Softened butter
- Handful of salad leaves
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
- Cut the fries using a 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
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