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Prepare a fish finger BLT sandwich entirely from scratch with your kids, complete with shards of crispy bacon, crunchy lettuce and slices of tomato. If you don't have time to make the buns, buy the store-bought variety

Method
1.
In a large bowl, pour boiling water over the oats, allow to cool until lukewarm. Dissolve yeast in warm water and stir into the oat mixture
2.
Add the eggs, honey, oil, sugar, salt and finally the flour, mix until all ingredients are combined and a soft dough forms
3.
Turn out onto a floured surface and knead until smooth and elastic, approximately 6-8 minutes
VideoVideo: Mix and knead bread dough
Room for a little one
Kneading dough is an amazing baking skill for children to learn, and it’s good fun, too. Flour little hands to keep the dough from sticking
4.
Place the dough in a greased bowl and roll over to ensure the whole dough is greased. Cover and leave in a warm place until doubled in size, approximately 1 hour
5.
Knead for a further 5 minutes to 'knock back' the dough. Divide into 14 pieces and shape into rolls
6.
Place the buns onto 2 greased baking trays, cover and leave to rise until doubled in size again, approximately 30 minutes. Then, bake in an oven set to 190°C/gas mark 3 for 20-25 minutes
Room for a little one
Children can help by greasing the baking trays
7.
Once cooked, remove the buns from the oven, brush with butter and set aside to cool on a wire rack
8.
For the fish fingers, cut the fish fillets into 2cm wide strips. Crack the egg into a bowl, add a drop of water and beat
VideoVideo: Beat an egg
9.
In a separate bowl, mix the breadcrumbs with the dried parsley and add a pinch of salt
10.
Coat the fish pieces in the egg wash, then roll in the breadcrumbs, making sure they are evenly coated
VideoVideo: Crumb meat or fish
Room for a little one
Coating the fish fingers is a fine task for children to do
11.
Place the fish fingers on a baking tray and bake in a preheated oven at 180°C/gas mark 4 for 8-10 minutes
12.
Meanwhile, grill the bacon until crispy on both sides
13.
To serve, cut the baps in half and spread the mayonnaise over 1 half
Alternative to mayonnaise
If you need an alternative to mayonnaise due to dietary requirements, you can use créme fraîche, sour cream, or yoghurt
14.
Divide the tomato, bacon, lettuce and fish fingers across the baps, sprinkle with chopped parsley. Serve immediately
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Ingredients

Fish fingers

  • 400g of pollock fillets, skinned and de-boned
  • 1 egg
  • 85g of breadcrumbs
  • 1 tsp of parsley, dried
  • 1 pinch of salt

Baps

  • 480ml of boiling water
  • 40g of porridge oats
  • 7g of dried yeast
  • 60ml of water, warm
  • 1 egg, beaten
  • 85g of honey
  • 60ml of vegetable oil
  • 3 tbsp of sugar
  • 2 pinches of salt
  • 330g of strong bread flour
  • 10g of butter, melted

To assemble

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Nutrition (per Portion)

Calories

947
47%

Sugars

33g
36%

Fat

36g
51%

Saturates

8g
41%

Salt

2698mg
45%
of an adult's guideline daily amount
The Galvin Brothers add bacon to a fish finger sandwich in a recipe sure to please little ones

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