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.

Course Sandwiches

Cuisine British

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 1033

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 (1 kg) fresh salmon, skin removed *see note Thick cut/center cut is best
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

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!