Fish finger BLT

  • Main
  • medium
  • 4
  • 45 minutes, plus proving time

PT45M

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Ingredients

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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

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
  • 10g of butter, melted
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
  • 85g of breadcrumbs
  • 1 tsp parsley, dried
  • 1 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
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