Fish Finger Sandwich Recipe With A Scone Twist | Twisted

Ingredients

• 2 ½ tsp baking powder
• 2 tsp fine sea salt
• 2 tsp caster sugar
• 1 tbsp cayenne
• 1 tbsp mild paprika
• 1 tbsp black pepper
• ¼ tsp bicarb
• 500g plain flour
• 230g unsalted butter, chilled
• 240g buttermilk
• 1 tbsp hot sauce
• 2 free-range egg yolks
• ½ tsp mustard powder
• 100ml sunflower oil
• 50ml olive oil
• 1 shallot, finely minced
• 1 tbsp capers, minced
• 1 lemon, juiced
• 1 tbsp chopped parsley
• 2 heads romaine lettuce, washed, cleaned and dried
• 1 tsp olive oil
• 1 red onion, finely chopped
• 800g very ripe strawberries, stems and leaves removed
• 2 ½ tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• ½ tbsp black peppercorns, ground
• ¼ tsp smoked paprika
• 2 tbsp caster sugar
• 1 tsp finely grated lemon zest
• Chunky Birds Eye Fish Fingers, cooked to packet instructions (2 per sconewich)
• Dill pickles
• Hot sauce
• Sliced radishes