Super crispy and flavorful! This Fish Finger Sandwich is made with cod loins fish cut into fingers, breaded in panko and parmesan and shallow fried until incredibly crispy and golden brown, then added to bread.
Fish Finger Sandwich
I usually shallow fry these fish fingers in olive oil; they turn out crispy and delicious. However, I also experimented with baking these fish fingers, and they turned out so good as well. So, it is up to you whether you fry or bake them.
In this recipe, I fry them because this is how my family prefer them.
Ah, if you prefer to bake them, you can do so in a preheated oven at 220C / 420F for about 14-15 minutes or until golden brown.
The most commonly used sauce for fish finger sandwiches is tartar sauce or ketchup. But have you ever heard of the cilantro sour cream sauce?
I serve this sandwich with a homemade cilantro sour cream sauce. It is a combination of mixed garlic, lime juice, salt, and finely chopped cilantro. Absolutely delicious! Keep reading to know how I made this sauce.
This fish finger sandwich is perfect for lunch, brunch or dinner.
What’s in this Recipe?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Cod loins: I use cod loins, and I like to cut them slightly in large fingers BUT you can use pollock or haddock fishes. Any boneless fish would still be a delicious alternative.
- Olive oil: I find it perfect for shallow frying. Avocado oil also works so well.
- Flour: I use all purpose flour for coating my cod loins.
- Seasonings: I use black pepper, paprika, onion powder, and garlic powder.
- Parmesan cheese: It makes extra crispy fish fingers and adds delicious flavor as well.
- Panko breadcrumbs:I LOVE these airy breadcrumbs so much because they always result in crunchy, golden brown fish fingers.
- Eggs: I use 2 large eggs.
- Bread:I use regular white bread to make the sandwich, but you can use your favorite bread such as whole wheat bread or seeded bread.
- Lettuce: To add some greens to my sandwich, I add lettuce; you may replace it with baby spinach or rockets.
How To Make Fish Finger Sandwich?
Prepare the cod fish: Pat the fish dry using a paper towel, then cut each one into 6 wedges.
Mix the spices: In a small mixing bowl, mix salt, pepper, paprika, onion powder and garlic powder.
Dredge: Line up 3 bowls, add in the first one beaten eggs, in the second one, mix the flour with half of the spices, and in the third one, mix the breadcrumbs, parmesan cheese and the rest of the spices.
Now, dip the fish slices (one by one) in the flour mixture, eggs, then breadcrumbs mixture.
Cook the cod: Heat the oil in a large skillet over medium heat, add the fish and cook for 4-5 minutes on each side or until golden brown.
Tip: I suggest to cook it from low to mid-fire to prevent the breading from being burnt.
Making the Cilantro sour cream sauce: In a small mixing bowl, mi sourcream, minced garlic, lime juice, salt and finely chopped Cilantro. Put in the fridge until needed.
Prepare the sandwich: Spread a thin layer of the sauce into one piece of bread top with lettuce, then fish fingers. Top the fish fingers with a tablespoon of the cilantro sour cream sauce, then add the second piece of bread.
Serving Suggestions
I like to serve this sandwich with Tomato And Onion Salad or Malfouf Salad. However, my family love it with Belgian Fries or Pizza Fries.
You can also serve it with Thyme Tea or Greek Yogurt Smoothie for lunch.
More Sandwich Recipes
- Philly cheesesteak sandwich
- Mexican chicken quinoa wraps
- Breakfast burritos
- Asian Sloppy Joe Sandwich
- Crispy Fried Chicken Burger Sandwich
- Cheese and Pickle Sandwich
- Avocado Egg Sandwich
- Shrimp Salad Sandwich
- Toasted Cheese Sandwich
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Recipe Card
Fish Finger Sandwich
Equipment
Ingredients
- 2 Cod loins , skinless and boneless
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup olive oil
- ⅓ cup plain flour
- ⅓ cup parmesan cheese , grated
- 1.25 cups panko breadcrumbs
- 2 eggs
- 10 white bread slices
- lettuce
Cilantro sour cream sauce
- 300 g sour cream
- 1 lime juiced
- 2 cloves garlic , minced
- ½ teaspoon salt
- 2 tablespoon cilantro , chopped
Instructions
- Pat the fish dry using a paper towel, then cut each one into 6 wedges.
- In a small mixing bowl, mix salt, pepper, paprika, onion powder and garlic powder.1 teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Line up 3 bowls, add in the first one beaten eggs, in the second one, mix the flour with half of the spices, and in the third one, mix the breadcrumbs, parmesan cheese and the rest of the spices.⅓ cup plain flour, 1.25 cups panko breadcrumbs, 2 eggs, ⅓ cup parmesan cheese
- Now, dip the fish slices (one by one) in the flour mixture, eggs, then breadcrumbs mixture.2 Cod loins
- Heat the oil in a large skillet over medium heat, add the fish and cook for 4-5 minutes on each side or until golden brown.¼ cup olive oil
Make the Cilantro sour cream sauce
- In a small mixing bowl, mi sourcream, minced garlic, lime juice, salt and finely chopped Cilantro. Put in the fridge until needed.300 g sour cream, 1 lime juiced, 2 cloves garlic, 2 tablespoon cilantro, ½ teaspoon salt
Prepare the sandwich
- Spread a thin layer of the sauce into one piece of bread top with lettuce, then fish fingers. Top the fish fingers with a tablespoon of the cilantro sour cream sauce, then add the second piece of bread.10 white bread slices, lettuce
Sophia says
Another keeper recipe! I loved this sandwich so much, and my son too; we both enjoyed the crunchy fish fingers and will definitely make them again.
Elana says
So delicious! First time cooking with the cod lion; I loved it. Also, the cilantro sour cream sauce is amazing.
Audrey says
This cod lion is so delicious, and I didn't put it in a sandwich; I just serve it with some chips and green salad.