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Seafood Recipe
#EatIrishSeafood #SupportIrishFishermen

Fish Finger Sandwich

150g neatly trimmed fillets of firm white fish cut into medium thick strips
6 slices of sour dough bread, cut medium thickness
2 ripe tomatoes, sliced
1 small head baby gem lettuce, washed and assembled into its individual leaves
50g hard cheese such as a good white cheddar, sliced thinly
30g mayonnaise
10ml olive oil
80g bread crumb
1 egg
50g plain flour
50ml milk
A little sunflower oil to cook the fish

Method:

1. In a medium size bowl whisk the egg into the milk to make an egg-wash. In a separate wide rimmed bowl put the flour and finally put the bread crumb into a third bowl. To bread the fish first dip the pieces of fish into the flour, then dip into the egg-wash and finally dredge in the breadcrumb, store the breaded fish on a clean tray or plate.

2. Pre-heat a large non-stick pan with some sunflower oil and fry the crumbed fish on all sides over a moderate heat until golden and cooked through, this will take around 10 minutes, the fish is cooked when it easily flakes apart. Remove the fish from the pan and lay onto some kitchen paper to soak up any excess oil.

3. While the fish is cooking drizzle the slices of bread with some olive oil and toast under a hot grill until the bread just begins to turn golden. When the bread is lightly toasted place the tomatoes onto the lightly toasted bread and put the cheese on top of the tomatoes, return the bread to the grill and allow the cheese melt over the tomatoes.

4. To finish, place the first slice of cheesy toasted bread onto a plate and lay a few lettuce leaves on top. Add a dollop of mayonnaise, then add a few pieces of the fried fish. Put the next slice of bread onto the sandwich and repeat the process until the whole assemblage