The ultimate retro favourite with a nutritious twist – the fish finger butty

Fish Finger Butty

Makes: 2

Takes: 25 minutes

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Ingredients

• 1 cup pancake mix
• 1/2 cup beer
• 1/2 cup mineral water
• 2 fillets basa fish, halved & sliced into strips
• Vegetable oil for frying

Tartar Sauce

• 3 tbsp mayonnaise
• 1 tsp diced capers
• 1/2 tsp caper liquid
• 1/2 tsp lemon juice
• 1 tbsp diced gherkins
• Salt and pepper

Butty

• 1/2 cos lettuce, chopped
• 2 ciabatta or roll of choice

Method

Mix the tartar sauce ingredients in a bowl. Refrigerate.

In a medium bowl, add the pancake mix. Whisk the beer before adding the mineral water, whisking until combined.

Pat the fish dry, place into the batter (no marinading is required).

Pour oil into a deep pot. Heat on high until a small drop of batter sizzles when placed into the oil.

Add the fish, ensuring not to over crowd the pan. Cook for 2-2.5 minutes, or until golden, on each side. Only use two forks with this otherwise tongs will remove too much batter. Drain on paper towel. Repeat with remaining fish.

Cover the rolls with the prepared tartar sauce. Top with the lettuce, fish and extra herbs.

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