Ingredients:
- 1 lb (450g) Pollock fillet, skin removed, cut into 1-inch thick strips
- 1/3 cup (40g) All-purpose flour
- 1 large egg, beaten
- 1/3 cup (approx. 40g) Panko breadcrumbs, seasoned
- 2 tsp Olive Oil
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
- 1 tsp Paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for a kick)
- 2 large Russet potatoes (about 1 lb / 450g), peeled
- 2 tbsp Olive oil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 1 loaf crusty bread (e.g., ciabatta, baguette, sourdough), cut into 2 equal pieces
- 2 tbsp Unsalted butter, softened
- Your favourite sauce (tartar sauce, mayonnaise, ketchup, curry sauce – the choice is yours!)
Instructions:
- Preheat oven to 400°F (200°C). Cut potatoes into ½-inch thick fries. Parboil them in salted water for 3-4 minutes. Drain well and toss with olive oil, salt, pepper, and paprika on a baking sheet. Spread in a single layer.
- Bake for 20 minutes, flip, and bake for another 15-20 minutes, or until golden brown and crispy.
- Pat pollock strips dry with paper towels. Set up a breading station: flour in one dish, beaten egg in the second, and seasoned breadcrumbs in the third.
- Dredge each pollock strip in flour, then dip in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large frying pan over medium heat. Add the breaded fish fingers and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
- Slice the crusty bread in half horizontally. Spread softened butter on both cut sides of the bread. Lightly toast the buttered sides in a frying pan (or use the residual oil from the fish fingers to mop up some extra flavour).
- Arrange the crispy chips and fish fingers on the bottom half of the bread. Top with your favourite sauce. Close the butty with the top half of the bread and serve immediately.