Fish Finger Sandwich & Tartare

• Fish Fillet(600 g)
• All-Purpose Flour(4 tbsp)
• Eggs(2)
• Breadcrumbs(120 g)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(3 tbsp)
• Potato(800 g)
• Olive oil(1½ tbsp)
• Mayonnaise(6 tbsp)
• Capers(1 tbsp)
• Dill Pickles(2 tbsp)
• Fresh dill(1 tbsp)
• Lemon(1)
• Bread(8 slices)
• Lettuce(1)

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into thin chips, toss with {Olive oil} and {Salt}, then spread out on a tray. Set up three bowls with {Flour}, beaten {Eggs}, and {Breadcrumbs} mixed with {Paprika}, {Salt}, and {Black pepper}. Cut {Fish Fillet} into large finger-shaped strips.

   ~10 min

2. 2

   Bake the chips for 20 minutes, turning once halfway, until golden at the edges and tender in the middle.

   ~20 min

3. 3

   While the chips bake, mix {Mayonnaise}, chopped {Capers}, chopped {Dill Pickles}, chopped {Fresh dill}, and the juice of half {Lemon} into a tartare sauce. Shred the {Lettuce} and cut the remaining half {Lemon} into wedges.

   ~5 min

4. 4

   Coat the fish strips in {Flour}, then {Eggs}, then {Breadcrumbs}. Heat {Vegetable oil} in a large frying pan and cook the fish fingers for 6 minutes, turning once, until crisp, golden, and cooked through.

   ~6 min

5. 5

   Toast the {Bread} if you like. Spread tartare over the {Bread}, add a pile of {Lettuce}, then stack on the fish fingers. Serve with the chips and {Lemon} wedges alongside.

   ~4 min