Fish Finger Hot Dogs Recipe
Introduction
These fish finger hot dogs are a fun and delicious twist on a classic favorite. Crispy, golden fish fingers nestled in toasted brioche buns with a tangy homemade mayo sauce make for a satisfying meal everyone will love.
Ingredients
- 300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
- 25g plain flour
- 1 egg, beaten
- 100g panko breadcrumbs
- Sunflower oil, for frying
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice and lemon wedges, to serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
Instructions
- Step 1: If time allows, season the fish fingers lightly with sea salt flakes up to an hour before coating. Cover and chill to firm up the fish.
- Step 2: Prepare three shallow bowls: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs.
- Step 3: Coat each fish finger first in the seasoned flour, shaking off excess, then dip into the egg, and finally coat in the breadcrumbs. Place coated fish fingers on a plate. You can prepare these a day ahead and keep them chilled overnight.
- Step 4: Pour enough sunflower oil into a large frying pan to cover the base and heat over medium-high heat. Fry the fish fingers in batches for about 3-4 minutes on each side until golden and cooked through.
- Step 5: Drain the fish fingers on kitchen paper and season with sea salt. Keep them warm in a low oven while you prepare the sauce.
- Step 6: Mix the finely chopped gherkin with mayonnaise and lemon juice in a bowl.
- Step 7: Split the brioche buns and toast the cut sides under the grill. Spread each bun with 1 tablespoon of the mayo mixture.
- Step 8: Add shredded lettuce to each bun, then place a hot fish finger on top. Serve immediately with lemon wedges for squeezing over.
Tips & Variations
- For an extra crunch, try mixing some finely chopped fresh herbs like parsley or dill into the mayonnaise sauce.
- Swap pollock or cod for haddock or another white fish if preferred.
- If you want a spicier kick, add a little hot sauce or smoked paprika to the mayonnaise mixture.
- For a gluten-free version, use gluten-free flour, breadcrumbs, and buns.
Storage
Store any leftover fish fingers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven to keep them crispy. The buns and sauce are best served fresh and not stored together to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the fish fingers instead of frying?
Yes, you can bake the coated fish fingers in a preheated oven at 200°C (400°F) for about 15-20 minutes, turning halfway, until golden and cooked through.
What is the best fish to use for fish fingers?
Pollock or cod are commonly used due to their mild flavor and firm texture, but you can also use haddock or hake depending on availability and preference.
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Fish Finger Hot Dogs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious twist on classic fish fingers, these Fish Finger Hot Dogs use tender cod or pollock coated in crispy panko breadcrumbs, served in toasted brioche buns with tangy gherkin mayonnaise and fresh shredded lettuce. Perfect for a fun and flavorful meal that combines the comfort of hot dogs with the freshness of a seafood sandwich.
Ingredients
Fish Fingers
- 300–400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
- 25g plain flour
- 1 egg, beaten
- 100g panko breadcrumbs
- Sunflower oil, for frying
- Sea salt flakes and black pepper, to season
Sauce and Assembly
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- Lemon wedges, to serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
Instructions
- Season the Fish: If time allows, lightly season the fish fingers with sea salt flakes up to an hour before cooking. Cover and chill in the refrigerator to help firm up the fish for better coating.
- Prepare the Coating Stations: In a shallow bowl, mix the plain flour with a pinch of salt and black pepper. In a second bowl, beat the egg. In a third bowl, place the panko breadcrumbs. These will be used in succession to coat the fish fingers.
- Coat the Fish Fingers: Working in batches, first coat each fish finger in the seasoned flour, shaking off any excess. Then dip into the beaten egg, followed by a thorough coating in the panko breadcrumbs. Place the coated fish fingers on a plate. This step can be done a day ahead and refrigerated overnight.
- Fry the Fish Fingers: Pour enough sunflower oil into a large frying pan to cover the base and heat over medium-high heat. Fry the fish fingers in batches for about 3-4 minutes on each side until they are golden brown and cooked through.
- Drain and Keep Warm: Drain the cooked fish fingers on kitchen paper to remove excess oil. Season lightly with sea salt flakes, then transfer them to a low oven to keep warm while you prepare the sauce and assemble the hot dogs.
- Make the Gherkin Mayonnaise: In a small bowl, combine the finely chopped gherkin with mayonnaise and lemon juice, mixing well to create a tangy sauce.
- Prepare the Buns: Split the brioche buns and toast the cut sides under a grill until lightly browned and crisp.
- Assemble the Hot Dogs: Spread about 1 tablespoon of the gherkin mayonnaise on each toasted bun, add a handful of shredded iceberg lettuce, then top with a hot, crispy fish finger.
- Serve: Serve the fish finger hot dogs immediately, accompanied by lemon wedges for squeezing over the fish to add a fresh citrus brightness.
Notes
- For best results, season the fish ahead of time and chill to help the coating stick better during frying.
- You can prepare the fish fingers coating up to a day in advance and keep them chilled before frying.
- Sunflower oil is recommended for frying due to its high smoke point, but vegetable or canola oil is also suitable.
- To make this recipe gluten-free, substitute the plain flour and panko breadcrumbs with gluten-free alternatives.
- If you prefer a lighter version, bake the fish fingers in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway, instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish finger hot dogs, fish fingers, brioche hot dogs, crispy fish sandwich, gherkin mayonnaise, British seafood recipe
