Fish finger sandwiches

• pack fajita seasoning30g 30g
• plain flour↗50g 50g
• large eggs↗2 2

  beaten

• dried breadcrumbs↗100g 100g
• skinless and boneless cod, cut into chunky fish fingers cod↗500g 500g
• oil

  for frying

• white crusty bread↗4 4

  rolls, sliced in half

• mayonnaise↗4 tbsp 4 tbsp
• iceberg lettuce↗½ ½

  shredded

• tomatoes↗
• gherkins
• lemon↗

  wedges

Step-by-step instructions

1. 1

   Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.

2. 2

   Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.

3. 3

   Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.

4. 4

   Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.