POSH FISH FINGER SANDWICH

Fish fingers are a real teatime go-to, and this is a great way of making your own, using fresh fish. With a pile of rocket leaves and a big dollop of homemade tartare sauce — all packed into toasted brioche buns — this takes a simple meal and does it really well.

MAKES 2

300g (10½oz) skinless cod fillet, cut into 6 equal-sized fingers

Salt and freshly ground black pepper

1tbsp dill leaves, finely chopped

Finely grated zest of 1 lemon

50g (1¾oz) panko breadcrumbs

30g (1oz) plain flour

1 large free-range egg Vegetable or sunflower oil, to shallow-fry

FOR THE TARTARE SAUCE

■ 4tbsp mayonnaise

■ 1 free-range egg, hard-boiled and finely chopped

2 cornichons, finely chopped 1tsp Dijon mustard

1tsp baby capers, chopped 1tbsp chopped flat-leaf parsley

TO ASSEMBLE

2 large brioche rolls, split 2 handfuls of rocket leaves

Season the cod well on both sides with salt and pepper. Mix the dill, lemon zest and breadcrumbs in a shallow bowl. Put the flour in a second bowl and season. Beat the egg in the third bowl.

One at a time, dust the fish fingers in the seasoned flour, shake off any excess, then dip in the egg and coat all over, then dip in the breadcrumb mix and turn until fully coated. Transfer to a plate and chill until ready to cook. Mix all the tartare sauce ingredients together in a small bowl. Season with salt and pepper to taste and set aside.

Heat a 2cm depth of oil in a medium frying pan over a high heat. When hot, add the fish fingers to the pan and cook for 23 minutes on each side, or until golden and crispy. Remove with a fish slice and drain on kitchen paper.

Lightly toast the brioche buns and spread the tartare sauce on both cut surfaces. Place the fish fingers on the bottom halves of the buns, top with rocket leaves and pop the lids on.