“I can’t bear fishing. I think people look like fools sitting watching a line hour after hour–or else throwing and throwing, and catching nothing.” – George Eliot, Middlemarch

The humble fish finger sandwich is a much-loved part of English culture. This recipe tells you how to make your own fish fingers and tartar sauce, and when put together with some watercress in a brioche bun and you have the perfect harmony! But don’t be fooled into thinking this is difficult (you won’t be sitting fishing like George Eliot so greatly detests) – all you need is half an hour and a craving for a wholesome, fresh fish finger bun.

Serves: 2

Prep time: 10 minutes

Cooking time: 15 minutes

What you need:

For the fish fingers:

• 2 skinless boneless cod fillets, quartered into ‘fingers’
• A good amount of breadcrumbs – we used Morrison’s lemon and pepper mix (found in next to the breadcrumbs)
• 1 egg, beaten

For the tartare sauce:

• 50g gherkins, chopped
• 1 tbsp capers, chopped
• Handful of parsley, chopped
• Squeeze of lemon juice
• 5 tbsp mayo
• Salt and pepper

To serve:

• Handful of watercress
• 2 brioche buns

How to make

1. Preheat the oven to 190 C/ Fan 170 C. Coat each finger in egg, and then breadcrumbs. Place on a baking tray. Cook for 15 minutes, turning halfway, until golden and crisp.
2. Meanwhile, mix all of the tartar sauce ingredients together in a bowl. Adjust accordingly to your tastes!
3. Place the sliced buns in the oven on a tray for the last 2 minutes to lightly toast.
4. Split the tartar sauce between the two buns. Add some watercress and 2 fish fingers to each. Pop the tops on and enjoy!

-Caitlin Britt & Naomi Osborne