Fish Finger ‘Melt’

Makes 2 generous sandwiches

Ready In
25 mins

Ingredient List

1 x Plaice (or similar flat fish), filleted and skinned

4 slices of Bread (your choice, but from a good white sourdough tin loaf is ideal)

8 slices Cheese (needs to be good melting - gruyere, gouda, provolone or a young cheddar)

2 Eggs (beaten & let down with a tbsp of milk or water)

75g Plain flour (seasoned with salt)

150g Breadcrumbs (panko works best)

75g Mayonnaise

25g Creamed horseradish

1 head Baby Gem (finely sliced)

1 pinch fresh Dill (chopped)

50ml cooking oil (your choice, but a rapeseed or light olive oil works for us)

A bottle of Even Flow

Method

Portion the fish into 8 even(ish) sized fingers

Crumb the fish, a portion or two at a time, lightly coating with first flour, then beaten egg, and finally breadcrumbs and set aside

Mix the Mayonnaise with the horseradish cream and set aside

Heat the oil in a wide frying pan

Begin to shallow fry the fish, when the oil is hot, being careful not to get too much colour

Fry the fish for 3 minutes on each side and drain on a paper towel

Toast the slices bread in a shallow frying pan in a little oil (on one side only)

Add the cheese slices to the bread on the untoasted side and melt under a hot grill

Meanwhile spread the cheesed side of the bread base with the mayonnaise

Sit the chopped gem and dill on top of that

Place the fried fish on top and liberally apply Even Flow hot sauce (to your taste. We hope you like it Hot!)

Finish with the top slice of bread, cheese side down

Slice in half, admire the cross section!

Enjoy!