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Gourmet Fish Finger Sandwich with Dill Aioli
70% authentic · Modern British
An elevated take on the classic, using fresh, high-quality fish, a homemade dill aioli, and artisan bread for a more refined sandwich experience.
Ingredients
- Fresh cod loin300g
- Eggs2
- Panko breadcrumbs150g
- Olive oilfor frying
- Sourdough bread slices4
- Mayonnaise100g
- Fresh dill2 tbsp, chopped
- Garlic clove1, minced
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut the cod loin into thick finger shapes.
- 2
Prepare the breading station: seasoned flour (salt, pepper), whisked eggs, and panko breadcrumbs.
- 3
Coat the fish fingers in flour, then egg, then panko breadcrumbs.
- 4
Heat olive oil in a pan over medium-high heat. Fry fish fingers for 4-5 minutes per side until golden and cooked through.
- 5
Drain fish fingers on paper towels.
- 6
Make the dill aioli: combine mayonnaise, chopped dill, minced garlic, and lemon juice. Season with salt and pepper.
- 7
Toast the sourdough bread slices until golden.
- 8
Spread a generous amount of dill aioli on both slices of toasted sourdough. Place the fish fingers on the bottom slice.
- 9
Top with the other slice of bread. Serve immediately, perhaps with an extra sprig of dill.
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