Fish finger BLT

  • medium
  • 4
  • 45 minutes

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 them ready-made.

First published in 2015

Ingredients

Metric

Imperial

Fish fingers

  • 400g of pollock fillet, skinned and de-boned
  • 1 egg
  • 85g of breadcrumbs
  • 1 tsp 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

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
  • 480ml of boiling water
  • 40g of porridge oats
  • 7g of dried yeast
  • 60ml of water, warm
2
Add the eggs, honey, oil, sugar, salt and finally the flour, mix until all ingredients are combined and a soft dough forms
  • 1 egg, beaten
  • 85g of honey
  • 60ml of vegetable oil
  • 3 tbsp of sugar
  • 2 pinches of salt
  • 330g of strong bread flour
3
Turn out onto a floured surface and knead until smooth and elastic, approximately 6-8 minutes
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
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
  • 400g of pollock fillet, skinned and de-boned
  • 1 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
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
  • 60g of light mayonnaise
14
Divide the tomato, bacon, lettuce and fish fingers across the baps, sprinkle with chopped parsley. Serve immediately
First published in 2015

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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