If you’re looking for a quick and easy Saturday lunch there is nothing I love more than a fish finger sandwich. Light, healthy and so delicious that you will inhale it in seconds and want another one straight away.
Ingredients for the burger:
- Frozen fish fingers (chunky style recommended) x 2-3 per sandwich
- Brioche buns (or other type of bread)
- Handful of Rocket
- Optional: sliced chilli and coriander to taste
Ingredients for the sauce:
- Capers
- Gherkin slices (Mrs Elwood’s burger gherkins recommended)
- Shallots or red onions
- Fresh dill and/or parsley (can use dried as well)
- Squeeze of lemon
- Mayo 3 teaspoons
- Mustard 1 teaspoon (French’s classic yellow recommended)
OR if you’re REALLY lazy and can’t be bothered making the sauce, just get K-Salat Remoulade. It’s essentially the same as Big Mac sauce and the Danish use it prolifically as an accompaniment for fish.
Steps:
- Put the fish fingers in an airfryer.
- Chuck the first four ingredients for the sauce in a food processor
- Take your mix from the food processor and add the last three ingredients for the sauce (that way the sauce has more structure, as I learnt through experience). The sauce will last up to a week in the fridge and goes well with just about anything!
- Toast your brioche buns in a flat pan with some butter
- Assemble everything together
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