Ultimate Fish Finger Sandwich

 

Fish for Friday here with the Ultimate Fish Finger Sandwich. Fish fingers are something we all probably keep in our freezer.  They can get really boring however, and we may often find ourselves wishing that we had a fish finger recipe to help to save us from that boredom!

 

 If you like fish you are going to love this delicious, spicy Fish Finger Sandwich. It blows the fish sandwich from most of those fast food places totally out of the water.

In fact I might even so go far as to say that once you taste one of these delicious sandwiches, you will never settle for one of those fish sandwich again!

 

So what is it that makes this fish sandwich so good that I dare to call it the ultimate?  Well, I'm going to tell you.

The most important part of any sandwich is the bread that you use. This is a hearty sandwich, so you want to use a bread that is sturdy enough to hold up to the filling, and yet at the same time be soft.

 

I like to use a  hot dog bun or a finger roll.  These are not as large as a hoagie bun.  They are only about 6 inches long maximum.  I like to get the kind that I can split myself. That way I can control how deep the pocket for the filling is.

I also like to toast the buns.  On the cut sides only. You can butter them if you like, but there are going to be so many other flavours going on its not really necessary! 

 

Toasting the cut sides of the buns however does mean that your bun is not going to get soggy or fall apart easily.  There is nothing worse than eating a hot sandwich that falls apart in your hands.

Been there, done that.  Do not like that. End of.

  

Of course other than the bread the main ingredient in a fish sandwich is fish! Go figure!  I like to use 100% cod fish fingers.  I don't like mystery fish. 

Unless the package says that they are cod they are more likely to be Boston Blue or Pollock. I don't like either one of those fish. Not in the least. I prefer Cod or even Haddock.  A fish that has a nice flavour and a lovely white flesh.

 

 

I prefer the thick fish fingers myself.  Fish fingers with substance. If you can get them coated in batter excellent!  But the bread crumbed ones will also do.  

I just happen to think that the battered ones are a tiny bit tastier. That is the glutton in me. Just get the best fish fingers you can afford to buy and you will be okay.

 

I add a bit of spice to the fish fingers by adding a soupson of Taco Seasoning.  I make my own seasoning and I give you the instructions below in the notes. 

 

You can also use a good quality envelope of Taco Seasoning. Just pick your favourite kind. I also sprinkle them with some cheese prior to baking them. I normally use a strong cheddar but if you really want to amp them up use a Pepper Jack.

 

Always, always, always grate your own cheese if you can.  I cannot stress this enough. I know that buying pre-grated cheese is very convenient, but grating your own is a lot cheaper and you get more bang for your buck.

Also they add fillers and things to pregrated cheese which help it to flow/pour better and that can really mess with your recipes when you are using it for cooking. It truly is a pet peeve of mine. Sorry about that!

 

Most fish sandwiches will have a mayo type of spread or tartar sauce on them. I like to take this one step further.

For these sandwiches I make my own guacaomole.  Oh I do so love quacamole and it goes so very well with fish.  Truly it does.

 

Its also not that hard to make yourself.  I love the creamy richness of avocado and I especially love guacamole.  Did you know that you can easily freeze your own avocados to use in things like guacamole?

You can. Its very easy. Just cut them in half, remove the pits and then brush the cut sides with a bit of lemon  juice or lime juice.  Pop them onto a baking sheet and into the freezer. Once frozen remove them from the baking sheet, seal them in airtight ziplock freezer bags and return them to the freezer.

 

They will keep well like this for up to six months. Next time they have avocado on offer why not pick up some extras to freeze! 

You can freeze them in halve, or chunks, mashed, etc. They are very handy to have on tap, and work great for things like guacamole, smoothies, etc.

 

This is a very simple guacamole with tomatoes, red onion, lime juice, seasoning, etc.  Easy peasy.  And very delicious.

A layer of this goes onto one side of the cut and toasted roll. Ready for you to add those cheesy spicy fish fingers!

 

Another addition is a tasty crisp spicy coleslaw.  Yep!  Coleslaw!  I love coleslaw and this version goes beautifully on these!

Hand shredded cabbage and carrot with a spicy dressing. You use some of the taco seasoning, some lime juice and mayonnaise.  Wowsa. Simple ingredients. Fabulous taste!

 

So you have the toasted buns, with a spicy guacamole on one side and a portion of crisp spicy coleslaw on the other, all ready for you to pop on those crisp and cheesy spiced fish fingers.

Doesn't that look tasty. I could just sink my teeth into one of those right now. Looking at them is making me H U N G R Y!  Guess I'll have to make some more!

 

If you want to serve something on the side of these, I would suggest some potato chips.  These sandwichs are super hearty so you really don't want or need anything too substantial to eat along side of them!  But if you are a super hearty eater, you may like some oven fries.  Dust them with some of that taco seasoning before you bake them so that you can carry the theme along! 

And there you have it the Ultimate Fish Finger Sandwich. Whether you agree to it being the ultimate or not, there is one thing I think you will agree with and that is that this is one very TASTY mouthful of a fish finger sandwich!!

Ultimate Fish Finger Sandwich 

Yield: 4

Author: Marie Rayner

prep time: 15 Mincook time: 20 Mintotal time: 35 Min

Quick, easy and delicious. You won't use the whole envelope of taco seasoning, but don't worry about it. You can clip it shut and use it again another time. You can also make your own taco seasoning. See notes.

Ingredients

• 8 thick cod fish fingers
• 1 envelope of taco seasoning mix
• 4 TBS mayonnaise
• the zest and juice of one lime, divided
• 1/2 small cabbage, trimmed, cored and hand shredded
• 1 large carrot, peeled and grated
• 1/2 red onion, peeled and very thinly sliced
• 1 avocado, peeled, and pitted
• 1 clove garlic, peeled and crushed
• 2 tomatoes, de-seeded and diced
• 4 large bread rolls
• 8 TBS grated strong cheddar cheese

Instructions

1. Preheat your oven according to the package directions for the fish fingers. Sprinkle each fish finger with a small amount of taco seasoning and place onto a baking sheet. Pop into the preheated oven and bake according to the package directions.
2. While the fish fingers are baking make the coleslaw and guacamole.
3. To make the coleslaw, mix together the mayonnaise with 2 TBS of the taco seasoning mix and half of the juice and lime zest.
4. To make the guacamole, mash the avocado roughly, adding a pinch of salt and the crushed garlic. Stir in the tomatoes and remaining lime zest and juice. (you can also add some chopped fresh coriander if you have it, about 1 TBS of it.)
5. Split the bread rolls and toast lightly under a hot grill or broiler. When the fish fingers are done sprinkle some cheese on top of each and then pop the tray back in the oven for a few minutes to melt the cheese.
6. Divide the coleslaw evenly amongst the toasted bread rolls. Divide the guacamole amongst the bread rolls as well. Top each with two fish fingers and serve immediately!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Notes: To make your own Taco seasoning, mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl.  (This is enough for one recipe of tacos. Add the seasoning and 120ml of water (1/2 cup) to one pound of ground meat that you have browned well. Simmer for about 5 minutes, or until most of the liquid has been absorbed.)

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin