Ingredients with Measurements:
- 4 fish fingers
- 4 slices of bread
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 2 tbsp vegetable oil
- 2 tbsp mayonnaise
- 1 tbsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Lettuce leaves
- Tomato slices
Special equipment needed:
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix the flour, salt, black pepper, and cayenne pepper.
3. In another shallow dish, beat the egg.
4. In a third shallow dish, mix the breadcrumbs.
5. Coat each fish finger in the flour mixture, then dip it in the egg, and finally coat it in the breadcrumbs.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Add the fish fingers and cook for 2-3 minutes on each side until golden brown.
8. Transfer the fish fingers to a baking sheet and bake in the oven for 10-12 minutes.
9. In a small bowl, mix the mayonnaise, hot sauce, garlic powder, and paprika.
10. Toast the bread slices.
11. Spread the spicy mayonnaise on each slice of bread.
12. Add lettuce leaves and tomato slices on one slice of bread.
13. Place the fish fingers on top of the lettuce and tomato.
14. Cover with the other slice of bread.
15. Cut the sandwich in half and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Frying pan: medium heat
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 365
Fat: 18g
Carbohydrates: 36g
Protein: 14g
Substitutions for ingredients:
- Fish fingers: chicken fingers or tofu fingers
- All-purpose flour: gluten-free flour
- Breadcrumbs: panko breadcrumbs or crushed cornflakes
- Mayonnaise: Greek yogurt or sour cream
- Hot sauce: sriracha or chili paste
Variations:
- Add sliced avocado or cucumber to the sandwich.
- Use different types of bread, such as ciabatta or sourdough.
- Make a spicy coleslaw and add it to the sandwich.
- Serve with sweet potato fries or onion rings.
Tips and tricks:
- Make sure the oil is hot before adding the fish fingers to the frying pan.
- Don't overcrowd the frying pan, cook the fish fingers in batches if necessary.
- Use a meat thermometer to ensure the fish fingers are cooked to an internal temperature of 145°F.
- Add more or less cayenne pepper depending on your spice preference.
Storage instructions:
Store any leftover fish fingers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish fingers, place them on a baking sheet and bake in the oven at 375°F for 10-12 minutes.
Presentation ideas:
Serve the sandwich on a wooden board with a side of sweet potato fries and a small bowl of spicy mayonnaise for dipping.
Garnishes:
Garnish the sandwich with chopped fresh parsley or cilantro.
Pairings:
Pair the sandwich with a cold beer or a glass of white wine.
Suggested side dishes:
Sweet potato fries, onion rings, or a side salad.
Troubleshooting advice:
- If the breadcrumbs are not sticking to the fish fingers, try pressing them down firmly with your fingers.
- If the fish fingers are not crispy enough, increase the oven temperature or bake them for a few more minutes.
Food safety advice:
- Make sure the fish fingers are cooked to an internal temperature of 145°F to avoid any foodborne illnesses.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Fish finger sandwiches are a popular British dish that originated in the 1950s. They were originally made with cod or haddock and served with chips.
Flavor profiles:
The sandwich has a crispy and spicy texture with a creamy and tangy flavor from the spicy mayonnaise.
Serving suggestions:
Serve the sandwich with a side of sweet potato fries and a cold beer for a delicious and satisfying meal.
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