Posh Fishfinger Sandwich, Crunchy Gem & Dill Mayo

Updated at: Thu, 17 Aug 2023 13:35:52 GMT

Step 1

Preheat the oven to 200. Cut the Potatoes (skins on) into chips. Add to a baking tray with a generous drizzle of vegetable oil and pinch of salt. Put in oven for 20-25 minutes.

Step 2

While chips are cooking, heat a wide based pan over a medium heat. Slice the brioche buns in half. Once the pan is hot add the buns face down to the pan until toasted then set aside.

Step 3

Combine the cornflour and ground tumeric with a pinch of salt & pepper in large bowl.

Step 4

Cut the basa fillets into strips. Add them to the cornflour mixture and mix until fully coated.

Step 5

Return the pan to the heat and add basa strips, cooking for 3-4 minutes on each side.

Step 6

Chop the dill finely. Combine this with the mayonnaise and a pinch of salt and pepper. This is your dill mayo

Step 7

Remove 4 outer gem lettuce leaves and set aside for serving. Shred the remaining lettuce.

Step 8

Fill your toasted buns with the lettuce leaves, dill mayo and fish fingers. Serve the chips and shredded lettuce to the side. Drizzle any remaining mayo over the lettuce and enjoy!

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