Handmade fish finger sandwich with real mushy peas and tartar sauce Recipe

Crunchy pieces of pollack served with home made mushy peas and tartar sauce in a warm ciabatta sandwich.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.6/5

Les ingrédients

Pour people
  • Fillet(s) of pollack : 600 g
  • Breadcrumbs : 250 g
  • Plain flour : 100 g
  • Whole egg(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Sunflower oil : 500 ml
  • Lemon(s) : 2 whole
  • For the garnish(es)
  • Frozen pea(s) : 250 g
  • Unsalted butter : 50 g
  • Fresh mint : 0.25 bunch
  • Lemon(s) : 1 whole
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • For the emulsion
  • Egg yolk(s) : 2 whole
  • Maille Dijon mustard : 2 Tsp
  • Lemon(s) : 1 whole
  • Sunflower oil : 500 ml
  • Capers : 30 g
  • Pickled gherkin(s) : 30 g
  • Dill : 0.1 bunch
  • Banana shallot(s) : 1 whole
  • Ciabatta : 6 whole



    Cut the fish into strips 1 cm wide and 6 cm long.

    In three separate bowls, place the flour, eggs and breadcrumbs. Whisk the eggs to break up the yolks.

    Chop the parsley finely. Zest the lemons.

    Mix half of the lemon zest and parsley with the breadcrumbs.

    To breadcrumb the fish, dip the pieces of fish into the flour. Shake of any excess flour and then dip into the eggs. Finally dip into the breadcrumbs and then arrange on a tray.

    Heat the sunflower oil in a deep fat fryer to 180'C.

    Add the fish carefully to the oil and fry until crisp and golden brown. (2 to 3 minutes) Transfer to a tray lined with kitchen paper to absorb any excess oil.


    Place the peas in a saucepan and cover with boiling water. Cook for 5 minutes until the peas are soft. Drain the peas from the water and place in a bowl. Add the butter and seasoning and crush the peas with a potato masher or fork. Tear in some mint leaves and add a squeeze of lemon juice.


    Make sure that all your ingredients are at room temperature before starting.
    Juice the lemon.
    Place the egg yolk, Dijon mustard, salt, pepper and lemon juice in a mixing bowl, and whisk together until smooth.
    While continuously whisking, slowly drizzle in the sunflower oil.
    If the mayonnaise is too thin, add more oil.
    Dice the gherkins and shallot, crush the capers, finely chop the dill.

    Combine all of these in your mayonnaise to make a tartar sauce.

    This will keep in the fridge for a couple of days.

  • 4. TO SERVE

    Warm the ciabatta in the oven, cut the bread in half, spread the pea puree onto the bottom, top with the fish fingers and finish with a good spoonful of sauce.

Chef's tip

«Pollack is a sustainable white fish. If it is not available try it with lemon sole, haddock or coley which are all sustainable alternatives. »

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