Fish Finger Butty with Lemony Mayo
By MorrisonsYou can't quite beat a fish finger butty for a light snack, and this one is about as good as they get.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 2 tbsp of capers, chopped
- 100 g of plain flour
- 2 tbsp of fresh dill
- 4 wholemeal rolls
- 4 fillets of cod
- 2 eggs, lightly beaten
- 150 g of natural breadcrumbs
- 80 ml of light mayonnaise
- 3 tbsp of vegetable oil, for frying
- 50 g of watercress
- 0.5 lemon, zest only
Method
6 stepsStep 1
Cut the fish into large goujons and season.
Step 2
Place the flour, eggs and breadcrumbs into shallow bowls.
Step 3
Dip each goujon into the flour, coat well and shake off any excess. Then dip into the egg then the breadcrumbs, coating well.
Step 4
Mix together the mayonnaise, lemon zest, capers and dill. Season.
Step 5
3. Heat the vegetable oil in a deep pan over a medium-high heat. It’s hot enough when a piece of bread dropped in sizzles immediately. Fry the fish fingers for 3-4 minutes or until golden brown then remove from the oil and drain on kitchen roll.
Step 6
Cut the rolls in half. Spread the lemon mayo on the bottom half, add fish fingers and watercress then replace the top of the roll and serve.