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
8 bacon rashers
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