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Make your own tartare sauce Mix a good-quality mayonnaise (we like Delouis Fils, from Sainsbury's and Waitrose) with a little Dijon mustard, lemon juice, chopped parsley, drained and rinsed capers and chopped gherkins.
Mix the Parmesan and breadcrumbs and put in a shallow bowl. Put the flour in another bowl and the eggs in another. Sprinkle salt over the fish then dip in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go.
Heat a frying pan with a generous amount of sunflower oil and fry the fish fingers for 2 to 3 minutes. If freezing, fry for 1 minute, cool, freeze and reheat in a 200 C, 180 C fan, 400 F, gas 6 oven for 10 minutes.
Spread each ciabatta half with tartare sauce. Top with lettuce and fish fingers; serve with gherkins and lemon wedges.
To make your own tartare sauce mix a good-quality mayonnaise (we like Delouis Fils, from Sainsbury's and Waitrose) with a little Dijon mustard, lemon juice, chopped parsley, drained and rinsed capers and chopped gherkins.
- 125g (4½oz) Parmesan, grated
- 85g (3½oz) breadcrumbs
- 60g (2½oz) plain flour, well seasoned
- 2 large free-range eggs, lightly beaten
- 600g (1lb 5oz) sustainably caught cod fillet, cut into finger-sized pieces
- 2-3 ciabatta rolls, halved and toasted
- homemade tartare sauce (see recipe below) lettuce, gherkins and lemon, to serve
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