Fish fillet sandwiches & homemade tartare sauce
Who said a fish finger sandwich had to be boring? This makes a delicious light dinner served with homemade tartare sauce and it's a great way to serve a fresh catch of fish
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Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Skillet
- Spatula
- Paper towel
- Refrigerator
- Stove
- Spoon
- Plate
Ingredients
- 300 grams fillets of fresh, skinned fish such as hoki, gurnard or tarakihi
- 2 eggs
- 50 millilitres milk
- salt
- pepper
- 6 tablespoons flour
- 120 grams breadcrumbs
- 1 teaspoon italian dried herbs
- vegetable oil (for cooking)
- 8 slices white bread, toasted
- 8 lettuce leaves
- Tartare sauce
- 1 teaspoon parsley, finely chopped
- 1 tablespoon capers, finely chopped
- 1 small gherkin, finely chopped
- 1 spring onion, finely diced
- 1/2 boiled egg, chopped
- 1/4 cup mayonnaise
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