Homemade Fish Finger Sandwich with Ta Da Sauce
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Skillet
- Mixing bowl
- Plate
- Fork
- Whisk
- Measuring spoon
- Spoon
- Spatula
- Paper towel
- Serving platter
Ingredients
- 600g skinless thick white fish fillets – cod, pollack or monkfish
- 75g plain flour
- 1 large egg, beaten with 1 tbsp milk
- 150g fresh white breadcrumbs
- Sunflower oil, for frying
- Salt
- pepper
- 1 shallot, roughly chopped
- 1½ tbsp capers, soaked if salted
- 2 tbsp cornichons or pickled cucumbers, chopped
- A handful of parsley/or tarragon leaves (or a mix), roughly chopped
- 100g mayonnaise, shop-bought or homemade
- 100g Greek yogurt
- Juice of ½ lemon, the other ½ reserved as wedges, to serve
- Ketchup
- 8 slices of nice bread
- A couple of handfuls of shredded lettuce and/or lettuce leaves
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