Salmon Fish Finger (Fish Stick) Sandwich
Attention all Tennis Fans! Want to eat like they do at Wimbledon? Just make my Salmon Fish Finger (Fish Stick) Sandwich and you’re there! Fresh salmon that is so crispy from panko breadcrumbs with homemade tartar sauce.
When you think of Wimbledon, you probably think of the traditional Pimm’s Cups and Strawberries and Cream. As is the tradition, the elegance of Wimbledon transfers through to their food and drink.
However, this humble sandwich has the high-low factor. A high-end event with what is considered low-brow food. Low brow? You guessed it! The Salmon Fish Fingers are one of the low-end dishes that are simply and elegantly served as a Salmon Fish Finger Sandwich.
My recipe starts with tender, fresh salmon pieces are coated in Panko breadcrumbs, then shallow fried (or baked, if you prefer). The fish sticks are then nestled between 2 slices of artisan bread and topped off with my homemade tartar sauce and crispy iceberg lettuce. The end result is so fantastic this just might become your new favorite fish sandwich. I know it’s now mine!
How to make Salmon Fish Fingers/Fish Sticks
Ingredients:
- Fresh salmon pieces
- Flour
- Beaten egg
- Panko breadcrumbs
- Salt
1. Start by adding the flour, egg and breadcrumbs to 3 different shallow bowls.
2. Take your salmon pieces and first coat lightly in flour (this helps the egg stick), shaking off the excess.
3. Dip the flour coated salmon piece in egg, allow excess to run off.
4. Coat well in the Panko breadcrumbs.
5. Shallow fry (oil added about 1/3 of the way up the pan) in hot oil until golden brown on each side.
Fried breaded pieces of fried fish. If you’re in the U.K., they’re call fish fingers. If you’re in the U.S., they are known as the ever popular fish sticks.
I grew up eating fish finger sandwiches (the frozen fish kind) and they were always served on white bread with tomato ketchup. That’s also an option for you if that’s your thing.
The key to the crispiest salmon fish fingers/fish sticks is using Panko breadcrumbs. You can use regular breadcrumbs, but you can’t beat the crispiness of Panko. For those who don’t know, these breadcrumbs are widely used in Japanese cooking. They are a larger breadcrumb than the typical bread crumb, which equates to a bigger crisp (and, believe me, the ‘crisp’ is much bigger).
Another key to the best tasting fish finger/fish stick sandwich is serving them with my homemade tartar sauce. It doesn’t have to be complicated. My tartar sauce has only 5 simple ingredients (plus a dash of salt) and the key to the best flavor is the combination of pickles and capers along with fresh dill.
What do you serve with Fish Fingers/Fish Sticks?
They don’t have to be eaten in a sandwich. Serve them with a side of my homemade tartar sauce and fresh or mushy peas and you have a complete meal.
For an extra crispy coating, I shallow fried them in oil – that’s the key. You can also bake them at 450°F/230°C for around 10 minutes until golden brown. And, you can also even air fry them, but since I don’t have an air fryer, I can’t tell you how long the cooking time is.
You could… but you will need extra ingredients to help bind them together as if you’re making salmon cakes, then you’d have to shape them into fingers/sticks. So, fresh salmon is the key here.
Freezing Salmon Fish Fingers/Fish Sticks
Once fried, allow to completely cool, then wrap them well and freeze for up to 3 months. Defrost in the fridge overnight then bake at 350°F/177°C for about 10 minute to heat and crisp.
Salmon Fish Fingers (Fish Stick) Sandwich
Fresh salmon pieces are coated in panko breadcrumbs, fried and sandwiched between 2 slices of artisan bread with tartar sauce and iceberg lettuce.
Ingredients
- For the tartar sauce:
- ¾ cup (140 grams) good mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons pickled gherkins/pickles
- 1 tablespoon capers, chopped
- 1 tablespoon fresh dill, chopped
- Salt to taste
- 2 pounds (454 grams) fresh salmon, skin removed *see note
- ¼ cup (30 grams) all-purpose/plain flour
- 2 large eggs, beaten
- ¾ cup (50 grams) Panko breadcrumbs Vegetable oil for frying
- Iceberg lettuce slices
- 8 thick slices of artisan bread
Instructions
- For the tartar sauce:
- To a mixing bowl add all the ingredients and mix well. Set aside.
- For the fingers/sticks:
- Slice the salmon into 12 even fingers/sticks for 3 per person.
- To 3 separate shallow bowls, add the flour, eggs and breadcrumbs, season each with a little salt.
- Turn your oven onto a warm setting and place a rack inside a baking sheet. This is to keep them warm as you cook them in batches.
- Coat 1 piece of salmon in flour (shake off the excess), then coat in the egg (drain excess) then coat well with breadcrumbs. Set aside. Repeat with all the fingers/sticks.
- Fill a frying 1/3 of the way with vegetable oil, heat over medium-high heat. To test if the oil is hot, put the end of a wooden spoon into the oil. If it sizzles, it’s ready! You can also add a couple of breadcrumbs. Again, if it sizzles, it’s ready.
- Carefully add enough fingers/sticks to the pan so they are evenly spaced and not crowding the pan. When the breading is browned, about 3-4 minutes turn and brown on the other side. Transfer to the rack and place in the oven. Repeat with the rest.
- Lightly toast the bread slices. Spread even layers of tartar sauce on each slice, place a piece of lettuce on the bottom of the slices, top with 3 salmon fingers/sticks and top with a slice of bread.Enjoy!
Notes
* Thick cut/center cut is best
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1033Total Fat 64gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 49gCholesterol 253mgSodium 980mgCarbohydrates 47gFiber 3gSugar 6gProtein 62g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
