52 weeks of little helps
- Pour the contents of your pancake shaker mix into a bowl, add 225ml of sparkling water and mix well with a wooden spoon. Don’t worry if it’s a bit lumpy. Season and set aside.
- Add oil to a large saucepan, making sure it reaches 2-3cm up the sides. Heat over a medium heat. To check the temperature, drop a small cube of bread into the oil and see if it browns after about 1 minute (if it browns before this, the oil is too hot).
- Working in batches, coat 250g of cod (cut into 2cm strips) into flour and then dip the strips into the batter. Fry for 3-4 minutes until the batter is crisp and golden and the fish is cooked through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
- Divide the tartare sauce between the bases and lids of each ciabatta. Top the ciabatta with lettuce and 3 fish fingers. Add gherkin slices, onion rings and dill, then top each sandwich with a lid.
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Fancy fish finger sandwich
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