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
Scale
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
