My husband and kids love a posh fish finger sandwich here. The perfect fare for a lazy weekend brunch, one of these ciabatta hunks with a cup of Rooibos tea and the Sunday Times really makes my Mr happy.
Here’s how to make it:
Serves 2 adults
- 2 tbsp olive oil
- 8 fish fingers
- 3 tbsp mayonnaise
- 1 tbsp capers, drained and chopped
- 1 gherkin, chipped
- 1/2 lemon, zested
- Sea salt and freshly ground black pepper
- Drop of tabasco
- 1 white ciabatta loaf
- butter for spreading
- iceberg lettuce
- Tomato, sliced
Preheat the oven to 200ºC, fan 180ºC, gas 6.
Drizzle oil on a tray and sit fish fingers on to cook following packet instructions or fry for speed.
Mix together the mayonnaise, capers, gherkin, lemon zest and tabasco. Season with salt and pepper.
Heat the ciabatta in the oven until golden brown or fry on a low heat in a griddle pan.
Halve and butter. Layer the leaves and tomato adding the fish fingers on top then drizzle with tartare sauce.