The ultimate Fish Finger Sandwich
We went to Bristol for the weekend and this place was recommended by my lovely friend Hannah.... It didn't disappoint! The local brewed beers were fab, and the food was spot on. Its called 'The Wild Beer Company', so if your ever in Bristol you should check it out!
Ingredients (Serves 2
1 x beaten egg
85g white breadcrumbs
zest of 1 lemon
1 tsp dried oregano
1 tbsp Olive Oil
1 pack cod fillets ( approx. 400g)
Preheat oven to 200C (180c Fan or Gas mark 6). Pour the beaten egg into a shallow dish. Put the breadcrumbs on a plate. Mix the lemon zest into the breadcrumbs, along with the oregano, and some salt & pepper.
Brush a non-stick baking sheet with half the oil or use some grease proof paper. Cut the fillets into strips (about 8-12 depending on pack size), dip the fish strips into the egg, then roll them in the breadcrumbs. Pop them on the baking sheet and bake for 20 mins until lovely and golden.
Serve with chunky sour dough bread and home made ketchup. If your feeling extra naughty why not serve with a side of chips.
Tip- If the breadcrumbs are not sticking to the fish very easily, then pop the fish strips back into the egg and then re-roll in the breadcrumbs.