Fish-finger sandwich \"Fish-finger sandwich\"

Name: Fish-finger sandwich \"Fish-finger sandwich\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Organic lemon; 1 collar Parsley; 6 TABLESPOONS Salad Mayonnaise; 1 TABLESPOON Honey; 7-10 Tbsp Pepper; 750 g Saithe fillet; 7-10 Tbsp Salt; 3 Eggs (size M); 4 TABLESPOONS Flour; 100 g Breadcrumbs; 60 g clarified butter; 4 TABLESPOONS Butter; 8 discs Sandwich toast

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Organic lemon
1 collar Parsley
6 TABLESPOONS Salad Mayonnaise
1 TABLESPOON Honey
7-10 Tbsp Pepper
750 g Saithe fillet
7-10 Tbsp Salt
3 Eggs (size M)
4 TABLESPOONS Flour
100 g Breadcrumbs
60 g clarified butter
4 TABLESPOONS Butter
8 discs Sandwich toast

Directions

1
For the cream, wash the lemon hot, grate dry, grate about half of the peel thinly, halve the fruit, squeeze juice from the grated half, cut the remaining half into slices. Wash parsley, shake dry, pluck leaves from the stalks and chop half finely. Mix mayonnaise, 2 tablespoons lemon juice, lemon peel, honey and parsley. Season to taste with pepper.
2
Wash the fish, dab dry and cut into strips weighing about 60 g. Season with salt. Whisk eggs in a deep plate. Turn the fish strips one after the other in flour, egg and breadcrumbs.
3
Fry the bacon in a large pan until crispy. Remove and heat half of the clarified butter in the pan. Fry the fish fingers in it in portions for about 4 minutes each while turning. Meanwhile heat butter in a second pan and roast slices of toast in it from both sides. Spread the toast slices with the cream and spread parsley leaves on top. Cover half of the slices with fish fingers and 1 slice of bacon each and finish with the remaining slices. Add lemon slices.