Salmon Fish Fingers (Fish Stick) Sandwich

A closeup of a salmon fish finger/fish stick sandwich cut so you can see the inside of the salmon

Salmon Fish Fingers (Fish Stick) Sandwich

An upscale twist on a British and American comfort classic, these salmon fish fingers are coated in crispy panko for a light, clean crunch. Served with a quick 5-ingredient homemade tartar sauce, they make the ultimate fast weeknight dinner.

Course Sandwiches

Cuisine British

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 1033

Author Janette

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 (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

Instructions

Make the tartar sauce:

In a small mixing bowl, combine the mayonnaise, fresh lemon juice, chopped pickles, capers, and fresh dill. Season with a pinch of salt to taste, mix well, and set aside in the fridge so the flavors can meld.

Prep the Salmon and Breading Station:

Slice the salmon into 12 even, finger-shaped sticks (allowing 3 per sandwich). Set up three separate shallow bowls in a row to create an easy assembly line: one for the flour, one for the beaten eggs, and one for the breadcrumbs. Season each bowl with a small pinch of salt.

Coat the fish:

Preheat your oven to a low, warm setting and place a wire rack inside a large baking sheet; this keeps the cooked sticks perfectly crisp while you fry in batches. One by one, dip a piece of salmon into the flour (shaking off any excess), submerge it in the egg (letting the extra drip off), and press it firmly into the Panko until completely coated. Repeat for all 12 pieces.

Fry until golden:

Fill a large skillet about one-third of the way with vegetable oil and place it over medium-high heat. To test if it's ready, dip the handle of a wooden spoon into the oil—if it bubbles steadily around the wood, you are good to go. Fry the salmon fingers in batches to avoid crowding the pan, cooking for about 3 to 4 minutes until the bottom is beautifully golden. Flip carefully and brown the other side for another 2 to 3 minutes.

Hold and Assemble:

As each batch finishes, transfer them to the wire rack in the warm oven. To assemble, lightly toast your artisan bread slices. Spread a generous, even layer of tartar sauce on both sides of the bread, place a bed of crisp iceberg lettuce on the bottom slices, and top each with three hot salmon fingers. Close the sandwiches, slice in half, and enjoy immediately.

Video

Notes

Nutrition