FISH FINGER SANDWICH & TARTARE SAUCE

Serves 2

For the pickled vegetables

100ml (3½fl oz) white wine vinegar

100g (3½oz) sugar

1 small fennel bulb, cored and diced

1 shallot, sliced

½ a cucumber, thinly sliced

For the tartare sauce

250ml (9fl oz) mayonnaise

3tbsp capers, drained and chopped

3 small gherkins from a jar, drained and chopped

1 small shallot, finely chopped

A squeeze of lemon juice

2-3tbsp chopped parsley Salt and freshly ground black pepper

For the fish fingers

600g (1lb 5oz) loin fillet of white fish, such as pollock or cod, skinned

75g (2¾oz) plain flour 2 eggs, lightly whisked

200g (7oz) panko breadcrumbs

4 large slices of bread

In a pan, heat the vinegar and sugar until dissolved, then leave to cool. Toss in the sliced vegetables and chill.

For the tartare sauce, put the mayonnaise, capers, gherkins, shallot, lemon juice and parsley in a bowl. Stir and season to taste, then chill.

Cut the fish into 8 fingers, 5cm long and 3cm wide. Place the flour, egg and breadcrumbs in 3 separate bowls. Dip each fish finger evenly into the flour, then the egg and lastly the breadcrumbs. Fry the fingers in a little oil over a medium heat for a few minutes on each side, until golden and the fish is cooked through. Drain on kitchen paper.

To assemble, spread 2 slices of bread with tartare sauce. Top both with 4 fish fingers, a few drained pickled vegetables and a spoonful of tartare sauce then top with a slice of bread and serve.