Fish finger sandwich

FISH FINGER SANDWICH

1. 1Step 1: To make the sandwich, toast the bread (or don't) and then add the tartare sauce to the bottom.
2. 2Step 2: Next, add the fish fingers, then watercress, and finally pickled onions. Spread some more tartare sauce on the top slice, and you're good to go.

TARTARE SAUCE

1. 1Step 1: Mix everything in a bowl, and you're good to go.

PICKLED ONIONS

1. 1Step 1: Place everything, apart from the onions, into a pot and bring to a light simmer.
2. 2Step 2: In a clean glass jar, add the onions and then pour over the hot pickling liquid.
3. 3Step 3: Leave to cool, and it's good to go (tip: it's better if you make these the day before). Once at room temp, leave in the fridge, and they are good for weeks.

FISH FINGERS

1. 1Step 1: To crumb the fish, simply season the fish with salt, then dust them in seasoned flour, then into the egg mixture, and finally into the panko breadcrumbs. Place them onto a plate with some panko on the bottom so they don't stick.
2. 2Step 2: To cook them, add 0.5cm of oil to a frying pan and bring up to heat. Then fry the fish fingers for 3-4 minutes on both sides until golden brown and delicious.
3. 3Step 3: Remove from the pan and season with salt.