Posh Fish Finger Butty - Warburtons

Ingredients

• Preheat your oven to 180°C/Gas Mark 4.
• Cut the fish into strips 2-3cm wide.
• Get yourself three shallow bowls and place the GF flour seasoned with salt & pepper in the first one, the beaten egg in another and breadcrumbs in the third.
• Coat each fish strip lightly in flour, then dunk into the egg (making sure that the piece is covered) and finally coat in breadcrumbs.
• Lay your finished fish fingers on greaseproof paper to make sure they don’t stick and repeat for each piece of fish.
• Cook in the oven for 10-12 minutes, turning halfway through until golden brown.
• Cut 4 slices of Tiger Bloomer, butter, add a dollop of tartare sauce and a handful of salad leaves to one piece.
• Top with the crispy fish fingers, another slice of buttered Tiger and tuck in!