There are undoubtedly finer things in life than a fish finger sandwich, but few are more comforting. You can always reach for the frozen version to pop betwixt two slices of white bread and be done with it, but variety is the spice of life.
I know I will be accused of making it too posh, with too many ingredients, but my version of the classic hot sandwich is worth the effort and provides an ideal excuse to pop off trout fishing for a few hours. This time, though, I used a couple of fillets of rainbow trout I had in the freezer.
This recipe is probably better suited to a lardy rainbow than a sleek assassin of a wild brownie. However, rather than breadcrumbing the slivers of boned flesh, I have made a croquette mixture with the fish, chilled it, cut it into fingers and then breadcrumbed it. This trick allows me to add more flavours.
For more wild food inspiration, see the game and fish cookery features at Shooting Times and sustainable seafood guidance from Marine Stewardship Council.
Ingredients for the croquettes
- • 250g trout fillet
- • 500g milk
- • a fresh bay leaf
- • Salt and pepper
- • 1 large clove of garlic
- • 1 small shallot
- • 75g butter
- • 75g flour
- • Fresh thyme, parsley, chives and a little tarragon
- • Flour, beaten egg and breadcrumbs, for coating the fish fingers
- • 300ml light cooking oil, to deep-fry the fish fingers
Ingredients for the tartar sauce
- • 2 tbsp mayonnaise
- • 1 tsp chopped parsley
- • 1 tsp chopped shallot
- • 1 tSp chopped capers
- • 1 tsp Chopped gherkin
- • 1 chopped anchovy (optional)
- • A little lemon juice, cayenne, pepper and salt
Method: how to make trout fish fingers
- Poach the trout in the milk with the bay leaf and some salt and pepper. Strain off the milk and allow the trout to cool enough to handle. Flake up the fish a little and set aside.
- Finely chop the garlic and the shallot and sweat them in the butter with some salt and pepper. Add the flour and make a roux (the thick paste of flour and butter that forms the base of many white sauces).
- Slowly add the milk, over the heat, stirring all the time to make a thick and smooth white sauce. Season, add the fish and the chopped parsley, chives and tarragon, before scraping the thick paste into a tub. Ideally, the mixture should be about as thick as a thumb on the bottom of the tub. Place the tub in the fridge to chill – without a lid or it will end up wet with condensation.
- Once it is set and thoroughly firm, remove the mixture from the tub by turning it over and gently encouraging it out on to a floured surface. Cut into large fish finger pieces then go through the old flour, egg and breadcrumbs routine. Set them aside and heat some frying oil in a pan ready to deep-fry them. Set up a warmed dish, lined with kitchen roll, to drain the fingers on once cooked.
Homemade tartar sauce
- To make the tartar sauce, simply mix together all the ingredients and season.
Meanwhile, a proper homemade tartar sauce lifts this sandwich far beyond the freezer staple and balances the richness of the fried trout. For example, adding capers, cornichons or fresh herbs can bring extra sharpness if desired.
Frying and building the sandwich
- Fry the fish fingers in hot oil – heated to around 180°C – and set aside to drain once golden brown and piping hot.
- Take two slices of the bread of your choice and spread one slice with butter and the other with tartar sauce. Add lettuce and tomatoes if desired. Sprinkle the cooked trout fish fingers with salt and place them in the sandwich. Apply the buttered slice on the top. I like to wrap sandwiches like this in parchment before cutting and serving, as it looks neat and keeps them together.
Why trout works so well
Rainbow trout is ideal here because its richer flesh lends itself to the croquette method, while the white sauce keeps everything moist and cohesive. In addition, breadcrumbing after chilling creates a crisp shell that delivers the familiar fish finger crunch, only far superior.
Meanwhile, using your own catch gives this recipe an obvious sporting appeal, making it a fitting bridge between field sports and comfort food. As a result, what begins as a nostalgic sandwich becomes something far more satisfying: a proper meal worthy of a post-river lunch.
