Description
Delightful fish finger hot dogs featuring crispy homemade pollock or cod fish fingers, served in toasted brioche buns with a tangy gherkin mayonnaise and fresh iceberg lettuce. A perfect blend of crunchy, creamy, and refreshing flavors, ideal for a fun and satisfying meal.
Ingredients
Scale
Fish Fingers
- 300–400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
- 25g plain flour
- Salt and pepper, to season
- 1 egg, beaten
- 100g panko breadcrumbs
- Sunflower oil, for frying
Sauce
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
To Serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
- Lemon wedges, to serve
Instructions
- Season and chill the fish: If time allows, lightly season the fish fingers with sea salt flakes and let them firm up covered in the fridge for up to an hour before coating.
- Prepare coating stations: Place the flour seasoned with salt and pepper in a shallow bowl, beaten egg in another bowl, and panko breadcrumbs in a third bowl.
- Coat the fish fingers: Working in batches, first dredge the fish fingers in the seasoned flour, shaking off excess, then dip into the beaten egg, followed by coating completely with the panko breadcrumbs. Arrange the coated fish fingers on a plate. They can be covered and refrigerated overnight if needed.
- Fry the fish fingers: Pour enough sunflower oil into a large frying pan to cover the base, heat over medium-high heat. Fry the fish fingers in batches for about 3-4 minutes on each side until golden and cooked through. Drain on kitchen paper and season with a pinch of sea salt. Keep warm in a low oven while preparing the sauce.
- Make the sauce: In a bowl, combine the finely chopped gherkin with mayonnaise and lemon juice, mixing well to create a tangy topping.
- Prepare the buns: Split the brioche hot dog buns and toast the cut sides under the grill until lightly browned.
- Assemble the hot dogs: Spread each toasted bun with about 1 tbsp of the gherkin mayonnaise, add a handful of shredded iceberg lettuce, then place a hot, crispy fish finger on top.
- Serve: Serve the assembled fish finger hot dogs immediately, accompanied by lemon wedges for squeezing over to add brightness.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Season the fish fingers well with sea salt flakes before coating to ensure flavorful bites.
- The fish fingers can be coated and refrigerated a day ahead for convenience.
- Use sunflower oil for frying due to its high smoke point and neutral flavor.
- Serve immediately after assembly to maintain the fish fingers’ crisp texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish fingers, fish finger hot dogs, homemade fish fingers, brioche hot dog buns, crispy fish fingers, gherkin mayonnaise, seafood sandwich
