Fish Finger Sandwich
Key products
Instructions
- Preheat the oven to 180C.
- Cut the fish lengthways, then cut into 4 equal pieces. Sprinkle flour onto a plate, whisk the egg in a shallow bowl. Pop the breadcrumbs into another shallow bowl. Dip the fish fillets into the flour, then into the egg, letting any excess drip off the fillet before popping into the breadcrumbs, patting it to cover.
- Transfer to a lined baking tray. Continue to do for all the fish fillets. Sprinkle the fish with a little oil. Bake the fish for 15 minutes or until golden and cooked through.
- Meanwhile, boil the peas and broccoli for 5 minutes, remove and drain. Leave the broccoli and half the peas to one side for serving.
- Put the other half of the peas into a high-speed blender, add the mint, a splash of oil and a squeeze of lemon. Pulse to form a chunky paste, taste and season as needed.
- To assemble, get the bread on the plate, spread with the mashed peas, sprinkle a little rocket over and top with the fish fingers, give it a squeeze of FRANK'S RedHot® Sticky & Sweet and then top with another slice of bread to serve. Repeat for serving number 2.
- Serve alongside the greens and lemon wedges for squeezing. Enjoy!
