Posh Fish Finger Butty Recipe The Elevated Classic

Ingredients

• 1 lb (450g) Pollock fillet, skin removed, cut into 1-inch thick strips
• 1/3 cup (40g) All-purpose flour
• 1 large egg, beaten
• 1/3 cup (approx. 40g) Panko breadcrumbs, seasoned
• 2 tsp Olive Oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving (optional)
• 1 tsp Paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for a kick)
• 2 large Russet potatoes (about 1 lb / 450g), peeled
• 2 tbsp Olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 loaf crusty bread (e.g., ciabatta, baguette, sourdough), cut into 2 equal pieces
• 2 tbsp Unsalted butter, softened
• Your favourite sauce (tartar sauce, mayonnaise, ketchup, curry sauce – the choice is yours!)