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Easy fish finger sandwich recipe Matt Preston

Name: Easy fish finger sandwich recipe Matt Preston
Yield: 4
Ingredients: 1/2 cup (75g) plain flour; 2 cups (100g) panko breadcrumbs; 1/4 bunch flat-leaf parsley, finely chopped; 1 cup (250ml) milk; 2 eggs, lightly beaten; 600g skinless kingfish fillet, sliced into 4cm x 10cm fingers; Sunflower oil, to deep-fry; 8 thick slices white bread, crusts removed; Unsalted butter, room temperature; 8 large shiso leaves, picked, plus extra small leaves to garnish; 1 avocado, sliced; 2 Lebanese cucumbers, sliced into 5mm lengths; Store-bought pickled ginger; 2 (30g each) thin smoked bacon rashers, rind removed; 3/4 cup (225g) Kewpie mayonnaise; 1 tbs white miso paste; 1/4 tsp smoked paprika

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Fish finger sandwich with miso and bacon mayonnaise

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by Matt Preston

delicious. senior editor

Sep 20, 2019

The classic fish finger sandwich gets a spring refresh.

1/2 cup (75g) plain flour
2 cups (100g) panko breadcrumbs
1/4 bunch flat-leaf parsley, finely chopped
1 cup (250ml) milk
2 eggs, lightly beaten
600g skinless kingfish fillet, sliced into 4cm x 10cm fingers
Sunflower oil, to deep-fry
8 thick slices white bread, crusts removed
Unsalted butter, room temperature
8 large shiso leaves, picked, plus extra small leaves to garnish
1 avocado, sliced
2 Lebanese cucumbers, sliced into 5mm lengths
Store-bought pickled ginger

Miso and bacon mayonnaise

2 (30g each) thin smoked bacon rashers, rind removed
3/4 cup (225g) Kewpie mayonnaise
1 tbs white miso paste
1/4 tsp smoked paprika

Method

1.

For the miso and bacon mayonnaise, heat a non-stick frypan over high heat. Add bacon and cook for 1-2 minutes, turn and cook for 1 minute or until golden. Drain on a plate lined with paper towel. Once bacon is cool, place in a food processor with remaining ingredients and whiz until bacon is finely chopped. Season.
2.

To make the fish fingers, season flour, then spread on a tray. Combine breadcrumbs and parsley on a separate tray. In a bowl, beat milk with the eggs. Working with 1 piece of fish at a time, coat first in flour, then in milk mixture, and finally in the breadcrumbs. Repeat with remaining fish. Chill for 15 minutes before frying.
3.

Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Fry fish fingers, in batches, for 2-3 minutes or until golden. Drain on paper towel and season. Repeat with remaining fish fingers.
4.

Trim bread slices to slightly wider than fish fingers. Spread 1 side of each bread slice lightly with butter and place, buttered-side up, on a clean work surface. Top 4 bread slices with shiso, avocado, cucumber and fish fingers. Drizzle with miso and bacon mayonnaise. Top with remaining 4 slices of bread, buttered-side down. Scatter over extra shiso and serve with pickled ginger