Dinner

Fish Finger Hot Dogs Recipe

BySophie Carsel January 30, 2026January 30, 2026

Introduction

These fish finger hot dogs are a fun and flavorful twist on a classic snack. Crispy, golden fish fingers nestled in toasted brioche buns, topped with a tangy mayonnaise and gherkin sauce, make for an irresistible meal that’s perfect for a quick lunch or casual dinner.

Three fish sandwich rolls are placed on a white marbled surface. Each sandwich has a soft light brown bun, inside it a crispy, golden-brown fish fillet sits on a bed of green shredded lettuce. White sauce is lightly drizzled over the lettuce and fish, peeking out from the sides. Near the sandwiches, there are three lemon wedges with pale yellow flesh. In the background, there is a white bowl filled with a creamy white sauce and a white spoon inside it. The lighting highlights the crunchy texture of the fish and the freshness of the lettuce, giving the scene a bright and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
25g plain flour
1 egg, beaten
100g panko breadcrumbs
Sunflower oil, for frying
1 gherkin, finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice
Lemon wedges, to serve
4 brioche hot dog buns
½ iceberg lettuce, shredded

Instructions

Step 1: If time allows, lightly season the fish pieces with sea salt flakes and chill covered for up to an hour to firm them up.
Step 2: Prepare three shallow bowls: mix the flour with salt and pepper in one, beat the egg in another, and place the panko breadcrumbs in the third.
Step 3: Coat each fish piece first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the breadcrumbs. Arrange coated fish fingers on a plate. You can prepare these a day ahead and keep chilled overnight.
Step 4: Pour enough sunflower oil into a large frying pan to cover the base and heat over medium-high heat.
Step 5: Fry the fish fingers in batches, cooking each side for about 3-4 minutes until golden and cooked through.
Step 6: Drain the cooked fish fingers on kitchen paper, season lightly with sea salt, and keep warm in a low oven while you prepare the sauce and assemble the hot dogs.
Step 7: Mix the finely chopped gherkin with mayonnaise and lemon juice in a bowl.
Step 8: Split the brioche buns and toast the cut sides under a grill until lightly browned.
Step 9: Spread each bun with about 1 tablespoon of the mayonnaise mixture, add a handful of shredded lettuce, then top with a hot fish finger.
Step 10: Serve immediately with lemon wedges for squeezing over the fish.

Tips & Variations

For extra crunch, use panko breadcrumbs mixed with a little grated Parmesan cheese.
If you prefer a spicier kick, add a pinch of cayenne pepper to the flour or mayonnaise sauce.
Substitute the brioche buns with soft hot dog rolls or even sandwich bread if preferred.
Make it gluten-free by using gluten-free flour and breadcrumbs.

Storage

Store any leftover cooked fish fingers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or under the grill to maintain crispness. The assembled hot dogs are best eaten fresh to enjoy the crispy texture and fresh toppings.

How to Serve

Three crispy fried fish sandwiches sit on a white marbled textured surface, each layered with a soft, golden-brown bun split open to reveal fresh green lettuce and shredded cabbage underneath a thick, crunchy, golden fish fillet. White creamy tartar sauce is spread lightly on the lettuce and drizzled over the fish, adding a smooth texture. Around the sandwiches, there are bright yellow lemon wedges arranged casually, and a white bowl filled with tartar sauce sits at the top left of the scene with a spoon resting inside. The whole image is bright with natural light, highlighting the golden crispiness of the fish and fresh greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for the fish fingers?

Yes, you can substitute pollock or cod with other firm white fish like haddock or tilapia. Just make sure the fish is skinless and boneless for best results.

How can I make the fish fingers ahead of time?

You can coat the fish fingers and keep them chilled overnight before frying. After cooking, keep them warm in a low oven and assemble just before serving to ensure they stay crispy.