Watch how to make fish finger butty or sandwich

Fish finger butty or sandwich with batter-fried fish fingers is one of Britain's most popular comfort food. The sandwich often has no other filling, and sauces like tartare and mushy peas are popularly used as spreads. 

Watch as Chef Yugal Kishor, Head Chef, Reform Social and Grill, shows you a detailed guide to making the classic fish finger butty and potato wedges from scratch.  

Ingredients 

80 gms codfish, cut into slices 

50 gms batter (recipe below)

50 gms dusting flour 

Salt and pepper to taste 

2 thick slices of white bloomer bread

30 gms soft butter 

40 gms mushy peas (recipe below)

40 gms tartare sauce (recipe below)

25 gms baby gem lettuce 

1 lemon wedge 

200 gms chunky chips (recipe below)

For homemade chips  

625 gms potatoes (Maris piper, large, from the UK)

2.5 l boiling water 

40 gms salt

20 ml white vinegar 

Vegetable oil to fry 

For tartare sauce 

100 gms plain mayonnaise

20 gms pickled gherkins, chopped  

15 gms pickled capers, chopped  

20 gms shallots, chopped 

5 gms parsley, chopped

5 gms tarragon, chopped

15 ml lemon juice, chopped 

2 black peppers, crushed 

For fish batter

683 gms refined flour 

½ tsp baking soda

620 ml sparkling water

310 ml full fat milk 

Salt to taste 

½ tsp turmeric powder (for a golden hue)

½ tsp paprika powder

 For mushy peas

500 gms green peas 

40 gms shallots, chopped

8 gms garlic, chopped

4 gms mint, chopped

Salt and pepper to taste 

10 ml olive oil

20 gms soft butter 

Zest of 1 lemon 

Juice of 1 lemon

10 ml malt vinegar 

Hot water 

Method: 

For the batter: In a bowl, add flour, salt to taste, egg, milk, sparkling water, paprika powder, turmeric powder and baking soda. 

Whisk all the ingredients well to achieve a smooth consistency. 

Next, strain the batter into a bowl to remove any remaining lumps. Then, cover it with cling film and refrigerate for 30 minutes.   

For the mushy peas: Heat oil in a saucepan, add shallots, garlic and sauté for one minute. 

Then, add green peas, salt, pepper, lemon zest, and soft butter and mix it well until the butter dissolves. 

Then add hot water and cook until they turn soft. Once cooked, mash the peas using a masher. 

If the mashed peas look too dry, add a bit more hot water to adjust consistency, after which add lemon juice, chopped mint leaves, malt vinegar and mix well. Keep it aside. 

For the tartar sauce: Add mayonnaise, shallots, finely chopped parsley, chopped capers, chopped gherkins, tarragon leaves, lemon zest, juice, and crushed black pepper. You need not add salt because the caper is already salty. Then mix all the ingredients well and set it aside in the refrigerator. 

For the potato wedges: Peel the potato and cut it into thick wedges. Soak the wedges in chilled water for 3 hours. You can keep this bowl in the refrigerator.  

To blanch: Boil water in a pot. Add salt and vinegar. Then remove the potato wedges from the refrigerator and drain the water. Add the potatoes to the boiling water. 

Allow the potatoes to soak in the salty water for at least 15 to 20 minutes on a low heat, then drain the excess water. 

Transfer the potatoes onto a perforated tray or a dry kitchen towel and bring them to room temperature. This should take about 20 minutes. 

Keep the wedges in the chiller again to lower the temperature to 7 or 8 degrees Celsius. This will take another 30 minutes. 

To fry - heat oil in a deep fryer or pan at 160 degrees Celsius. Deep fry the potatoes until they turn light brown, scoop them out, and remove them onto paper towels to drain excess oil. 

Then, transfer them onto a perforated tray and leave them in the chiller to cool them down to 5 to 6 degrees Celsius.  

To deep fry, heat oil in a deep fryer at 180 to 190 degrees celsius and fry until golden brown and crispy. 

Transfer to a paper towel, season with salt and keep aside. 

To fry the fish finger: Heat oil in a deep-bottomed pan. Slice the fish, and place the pieces on a kitchen towel. Using another paper towel, press them gently to absorb any excess moisture. Season it with salt and pepper. 

Then dip them in the batter prepared; ensure to coat well. Then gently slide the cod fish slices into the hot oil. After 3 minutes, flip them over using a pair of tongs. Fry the other side until golden brown and scoop them out. Transfer onto a paper towel to absorb excess oil. Season with salt. 

To plate: Slice the blossom bread and toast it. Apply butter on the side facing up, spread mushy peas, place four finger fish, then layer it with tartar sauce, place gem lettuce and sandwich it using the second tasted bread. Press it down gently to hold it together. Place potato wedges on the side and serve warm.