Ingredients
- 2 buns (we’re using a potato bun)
- 4 Fat Fingers fish fingers
- Hot sauce
- 2 slices of american cheese
- Iceberg lettuce
- Tartare sauce (ingredients below)
- 2 big dollops of mayonnaise
- 1 tsp capers
- 1 tsp shallot
- 1 tsp cornichons
- 1 tsp parsley
- 1 tsp dill
- 1 tsp lemon juice
A classic done well. Inspired by the Four Boys fish bun. Recipe by Matt Wadsworth.
Directions:
-
Cook the fish fingers in the oven while you’re prepping. Cook for 20 minutes at 200C, turning halfway. If you’re using an air fryer, cook for 16 minutes at 175C. Cook until golden.
-
To make the tartare sauce, finely chop the capers, shallots, cornichons, parsley and dill. Mix everything together in a bowl with the lemon juice and mayonnaise.
-
Cut the buns in half and place under the grill. Once lightly toasted, take them out, put a generous dollop of tartare sauce on the bottom bun, add 2 fish fingers and a slice of american cheese. Return to the grill to melt the cheese.
-
Once melted, add a handful of chopped iceberg lettuce, before putting hot sauce on the top bun and bringing it all together.
