Posh Fish Finger Butty with TarTare Sauce
Upgrade lunch with a posh fish finger butty. Crispy fish and tangy sauce on soft bread. Make this British classic with our easy recipe.
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Ingredients
- 2 fillets of skinless, boneless white fish (i.e. Coley, Pollock or Cod)
- 1 egg, beaten
- 20g gluten free flour (we used rice flour)
- 50g gluten free breadcrumbs**
- Handful of mixed green leaves
- 4 slices of Tiger Bloomer
- Butter
- 2 dollops of tartare sauce
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