Homemade Fish-Finger Sandwiches with Pickled-Onion Mayonnaise
The Telegraph's food columnist Diana Henry shares a recipe for homemade fish-finger sandwiches topped with pickled-onion mayonnaise. The dish uses thick white fish fillets breaded and shallow-fried, then assembled on buttered bread with baby gem lettuce and the flavored mayonnaise. The recipe serves six and takes approximately 25 minutes total preparation and cooking time.
Diana Henry, The Telegraph's award-winning cookery writer, provides instructions for making elevated fish-finger sandwiches using fresh haddock or cod fillets rather than frozen alternatives. The recipe involves three components: a pickled-onion mayonnaise made by combining store-bought or homemade mayonnaise with drained pickled onions and parsley; homemade fish fingers created by coating fish pieces in seasoned flour, beaten egg, and breadcrumbs before shallow-frying; and assembly on buttered white bread with baby gem lettuce. The preparation requires selecting thick fish fillets from the center of the fish rather than the tail end, checking carefully for remaining bones, and frying the breaded pieces until golden and cooked through. Henry recommends using a good-quality bloomer or soft white bread and suggests the mayonnaise can be prepared in advance and refrigerated.
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Fish-finger sandwiches with pickled-onion mayonnaise
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