• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 25 mins prep
  • 5 mins cook

Fish fillet sandwiches & homemade tartare sauce

Dine & Dash-Fish Fillet Sandwiches

Who said a fish finger sandwich had to be boring? This makes a delicious light dinner and is a great way to serve a fresh catch of fish.


Fish fillet sandwiches & homemade tartare sauce

  • 300 g fillets of fresh, skinned fish such as hoki, gurnard or tarakihi
  • 2 eggs
  • 50 ml milk
  • salt and pepper
  • 6 tbsp flour
  • 120 g breadcrumbs
  • 1 tsp italian dried herbs
  • vegetable oil (for cooking)
  • 8 slices white bread, toasted
  • 8 lettuce leaves

Tartare sauce

  • 1 tsp parsley, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 small gherkin, finely chopped
  • 1 spring onion, finely diced
  • 1/2 boiled egg, chopped
  • 1/4 cup mayonnaise


  1. Slice the fish into 1cm-wide strips. Whisk the eggs and milk together, then season.
  2. Dust the fish in the flour and shake off the excess. Dip in the egg and milk, then roll each slice in the breadcrumbs with herbs. Repeat the process. Refrigerate the fish to help the crumbs stick to the fillets.
  3. To make the tartare sauce, stir all the chopped ingredients through the mayonnaise. Season to taste.
  4. Heat the frying pan and add the oil in a shallow layer. Cook the fish, turning once, for about 5 minutes, until they are brown and crispy. Remove and place on paper towels to drain.
  5. Spread the bread liberally with the tartare sauce. Add a layer of fish fingers and lettuce.
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