Crispy Fish Finger Butty with Tartar Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 sandwiches
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (450 g) cod or haddock, cut into 12 strips
• 1/2 cup (60 g) all-purpose flour
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 large eggs, beaten
• 1 cup (60 g) panko breadcrumbs + 1/2 tsp paprika + 1 tsp lemon zest
• 2 tbsp neutral oil (or spray oil)
• 2/3 cup (160 g) mayonnaise
• 2 tbsp finely chopped dill pickles, 1 tbsp capers, 1 tbsp lemon juice
• 1 tsp Dijon mustard, 1 tbsp chopped dill or parsley, 1/2 tsp sugar
• 8 thick-cut slices soft white bread
• 4 tbsp (56 g) softened unsalted butter
• 2 cups (100 g) shredded iceberg lettuce
• 4–8 tsp malt vinegar (1–2 tsp per sandwich)

Do This

• 1. Heat oven to 425°F (220°C). Line a sheet pan and set a wire rack on top.
• 2. Pat fish dry; season. Set up bowls: flour; beaten eggs; panko mixed with paprika and lemon zest.
• 3. Dredge fish in flour, dip in eggs, press into panko. Place on rack; drizzle or spray with oil.
• 4. Bake 12–15 minutes, flipping at 8 minutes, until golden and fish hits 145°F (63°C).
• 5. Stir mayo, pickles, capers, lemon juice, Dijon, dill/parsley, sugar, salt and pepper for tartar sauce.
• 6. Butter bread; add lettuce. Spread tartar, stack 3 fish fingers, splash malt vinegar, more sauce, top with bread.
• 7. Press gently, cut in half, and serve hot.

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Why You’ll Love This Recipe

• That perfect British comfort: crunchy fish, soft buttered bread, cool lettuce, and tangy tartar.
• Fast and home-kitchen friendly: ready in 30 minutes, baked or pan-fried.
• Big flavor from simple ingredients, with a cheeky splash of malt vinegar to wake it all up.
• Make the sauce from scratch for fresher, brighter taste than store-bought.

Grocery List

• Produce: Lemon, iceberg lettuce, fresh dill or parsley
• Dairy: Unsalted butter, eggs
• Pantry: Cod or haddock fillets, all-purpose flour, panko breadcrumbs, mayonnaise, Dijon mustard, dill pickles, capers, malt vinegar, neutral oil, kosher salt, black pepper, paprika, thick-cut soft white bread

Full Ingredients

Crispy Fish Fingers

• 1 lb (450 g) skinless cod or haddock fillets, cut into 12 strips (about 1 x 4 inches each)
• 1/2 cup (60 g) all-purpose flour
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• 1 tsp finely grated lemon zest
• 2 large eggs, beaten
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp neutral oil (canola/rapeseed) or spray oil, for baking
• Optional pan-fry: 1.5 cups (360 ml) neutral oil

Tangy Tartar Sauce

• 2/3 cup (160 g) mayonnaise
• 2 tbsp finely chopped dill pickles
• 1 tbsp capers, drained and chopped
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill or parsley
• 1/2 tsp sugar
• Pinch kosher salt and black pepper, to taste

Assembly

• 8 slices thick-cut soft white bread
• 4 tbsp (56 g) unsalted butter, softened
• 2 cups (100 g) shredded iceberg lettuce
• 4–8 tsp malt vinegar (1–2 tsp per sandwich)

Step-by-Step Instructions

Step 1: Preheat and set up

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set a wire rack on top (this helps the fish crisp on all sides). Gather three shallow bowls: one for flour, one for beaten eggs, and one for panko. Pat the fish fillets dry with paper towels and cut into 12 even strips, about 1 x 4 inches.

Step 2: Season and prepare the coatings

Season the fish lightly with a pinch of the salt and the black pepper. In the flour bowl, stir in the remaining salt. In the panko bowl, mix the panko with paprika and lemon zest until evenly distributed.

Step 3: Bread the fish fingers

Work one piece at a time: dredge in flour, shaking off excess; dip in beaten egg; then press firmly into the panko so the crumbs adhere. Place each coated strip on the wire rack. When all pieces are coated, drizzle or spray the tops lightly with oil.

Step 4: Bake until crisp and cooked through

Bake for 12–15 minutes, flipping at the 8-minute mark, until golden and the internal temperature reaches 145°F (63°C). The coating should be crisp and the fish opaque and flaky. Optional pan-fry method: heat 1.5 cups (360 ml) oil to 350°F (175°C) in a large skillet; fry fish fingers 2–3 minutes per side until deep golden; drain on a rack.

Step 5: Make the tartar sauce

While the fish cooks, stir together the mayonnaise, pickles, capers, lemon juice, Dijon, dill or parsley, sugar, and a pinch of salt and pepper. Taste and adjust seasoning. Chill until needed.

Step 6: Butter the bread and prep the lettuce

Spread the softened butter evenly over one side of each slice of bread (about 1/2 tbsp per slice). Keep the bread soft and untoasted for a classic butty texture. Rinse, dry, and shred the iceberg lettuce.

Step 7: Assemble the butties

Spread 1–2 tbsp tartar sauce on four buttered slices. Add a bed of iceberg lettuce, then 3 fish fingers per sandwich. Splash each with 1–2 tsp malt vinegar. Top with a little more tartar if you like, then crown with the remaining buttered slices. Press gently, cut in half, and serve immediately while the fish is hot and crisp.

Pro Tips

• Wire rack = maximum crunch. Elevating the fish lets hot air circulate and keeps the bottoms from steaming.
• Keep crumbs dry. Bread the fish just before cooking so the panko stays crisp.
• Slice fish evenly. Uniform 1 x 4-inch strips cook at the same rate.
• Pan-fry for extra crunch. Use 350°F (175°C) oil and fry 2–3 minutes per side for a chip-shop vibe.
• Season the lettuce lightly with a pinch of salt and a few drops of vinegar for extra pop.

Variations

• Spicy butty: Add 1/2 tsp cayenne to the panko and a dash of hot sauce to the tartar.
• Brioche or roll: Swap thick white bread for a soft brioche bun or floury roll for a different texture.
• Herby lemon: Add extra zest to the panko and stir more fresh dill into the tartar for a brighter flavor.

Storage & Make-Ahead

Breaded, uncooked fish fingers can be assembled and frozen on a tray until firm, then stored in a freezer bag for up to 1 month; bake from frozen at 425°F (220°C) for 16–18 minutes. Cooked fish fingers keep 2 days in the fridge; reheat at 400°F (200°C) on a rack for 8–10 minutes. Tartar sauce can be made 3 days ahead and refrigerated. Assemble sandwiches just before serving so the bread stays soft and the fish stays crisp.

Nutrition (per serving)

Approximate per sandwich: 740 calories; 36 g protein; 63 g carbohydrates; 37 g fat; 3 g fiber; 980 mg sodium. Values will vary with bread thickness, butter amount, and cooking method.