|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Fish finger BLT

by
Galvin brothers
Fish finger BLT

PT45M

Share recipe

Ingredients

print recipe
shopping List

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

print recipe
shopping List

Method

print recipe
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
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
Share recipe
Chris and Jeff Galvin
Galvin brothers

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.

NAVIGATE

© Great British Chefs 2021