Homemade Fish Finger Sandwiches are the comfort food you didn’t know you needed.
Why are Homemade Fish Finger Sandwiches the book-inspired recipe for SMOKE ON THE WIND?
Smoke on the Wind takes place in summer… in the Scottish Highlands. Which means that we’re not talking a tropical beach excursion here.
Summers in the United Kingdom, in general, have unpredictable weather. It can be grey, drizzly, and chilly one hour, and then the sun will blind you as it peeks through the clouds the next.
My own UK summertime adventure inspired the recipe for Smoke on the Wind. Mr Tart and I traveled across the pond for a friend’s wedding a few years ago. We were greeted with 40 degree weather, driving rain, and heavy wind gusts. IN JUNE.
After shuffling down the village High Street, we popped into a local pub. We needed a comforting, stick-to-your-ribs meal after our umbrella failed to protect us. Mr Tart ordered a Fish Finger Sandwich, and I ordered a slice of quiche with some soup.
I immediately had order envy when the Fish Finger Sandwich arrived. It was piled high with thick bread, crunchy homemade fish sticks, and a creamy tartar sauce. I stole a bite of Mr Tart’s sandwich, then another, and another. It was the perfect meal to warm us up after battling the unexpected UK summer elements.
I could easily see Keaka and her son, Colin, ordering Fish Finger Sandwiches at one of the pubs along the West Highland Way.
This meal is the perfect comfort food for a chilly, rainy (summer) day, and it’s the perfect fuel-up for a good long hike among some beautiful scenery.
What’s a fish finger sandwich?
Americans will know “fish fingers” better as “fish sticks.” Which are one of my personal favorite comfort foods. I normally dig mine out of a Mrs. Paul’s box, but I wanted to make homemade fish sticks for this recipe.
Most people in the United States don’t put fish sticks in a sandwich. My fellow Americans — we are missing out.
Fish fingers and/or fish sticks make a fantastic sandwich filling, along with some homemade tartar sauce, lettuce, tomato, and anything else you might want to stuff between two slices of bread.
Why I love Homemade Fish Finger Sandwiches
I love me a good “doorstop” sandwich. A.K.A., a sandwich that’s big enough to act as a doorstop. And these Homemade Fish Finger Sandwiches are designed to be piled high.
The fish fingers are made with fresh cod sliced into classic fish stick-sized pieces. Lots of seasoning and breadcrumbs went onto these babies, so they came out of the oven crisp and crunchy and full of flavor.
That’s right, you heard me. The oven. These fish fingers aren’t deep-fried, which means they’re a bit healthier than the usual fish sticks that you fish out of a frozen box.
Like with my Nashville Hot Chicken, I baked the breaded fish to get that classic crunch and texture without all the calories of frying them in oil.
I slathered two pieces of good quality bread with my homemade lemon dill tartar sauce, which is made with Greek yogurt instead of mayo (because mayo’s super gross).
Then I layered on some crisp, fresh kale and thickly sliced heirloom tomatoes from my local farm. The fish fingers were laid across the toppings like logs, and I heaped on a little extra sauce and kale.
That piping hot and succulent fish inside the crunchy seasoned breadcrumb coating; the fresh veggies; the creamy and tangy sauce; and the toasted bread all come together to create a delicious fish finger sandwich that will have you hooked.
What do you serve with Homemade Fish Finger Sandwiches
Fish Finger Sandwiches go great with a tall glass of lemonade. Serve a half-sandwich with a side of Cauliflower White Cheddar Soup or Soupe au Pistou for a cozy meal in the colder months. A side of Chickpea Shepherd’s Salad or Caprese Farro Salad makes for a refreshing summer lunch.
Serve up a slice of Chocolate Cake with Whipped Ganache, a Pink Sprinkle Doughnut, or some Blackberry Cobbler with a scoop of vanilla ice cream for dessert.
Homemade Fish Finger (Fish Stick) Sandwiches with Homemade Lemon Dill Tartar Sauce
Ingredients
HOMEMADE FISH FINGERS (FISH STICKS) INGREDIENTS
- 1 lb firm white fish, like cod or haddock, cut into 1 x 4-inch strips
- 1 egg, whisked
- 3/4 cup panko breadcrumbs
- 1/2 cup Italian seasoned breadcrumbs
- 1 tsp ground paprika
- 1/4 tsp ground black pepper
- 1 tsp salt
LEMON DILL TARTAR SAUCE INGREDIENTS
- 1 cup Greek yogurt
- 16 dill pickle chips, finely chopped
- 1/2 tsp dill pickle juice (from the jar of pickle chips)
- 1/2 cup fresh dill, finely chopped
- 1/2 tsp onion powder
- 1 tsp lemon zest
- generous pinch of salt, or to taste
FISH FINGER (FISH STICK) SANDWICH INGREDIENTS
- 1 lb homemade fish fingers (fish sticks)
- homemade lemon dill tartar sauce
- kale or lettuce
- thick tomato slices
- 8 slices thick bread, toasted
Instructions
HOMEMADE FISH FINGER (FISH STICK) PREP INSTRUCTIONS
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil, then fit a cooling rack into the foil-lined sheet. Spray cooling rack with cooking spray (like Pam) and set aside.
- Crack the egg into a shallow bowl and whisk to break up the yolk. Set aside.
- Combine both types of breadcrumbs, paprika, black pepper, and 1 tsp salt in a second shallow bowl and set aside.
- Cut the fish into 1x4 inch "fingers" or “sticks” (they will shrink a bit in the oven).
HOMEMADE FISH FINGER (FISH STICK) COOKING INSTRUCTIONS
- Generously dredge each fish stick in the egg mixture, then in the breadcrumb mixture so the fish is completely coated. Lay fish sticks in a single layer on the cooling rack of the prepared baking sheet. Spray the coated fish with cooking spray.
- Bake the fish sticks at 425F for 15 minutes, or until cooked through.
- While the fish bakes, make your Lemon Dill Tartar Sauce and (optional) toast the bread.
LEMON DILL TARTAR SAUCE INSTRUCTIONS
- Chop pickle chips and place in a small bowl.
- Chop fresh dill and place in the bowl with the pickle chips.
- Stir all remaining tartar sauce ingredients together in with the pickles and dill until completely combined. Taste and add more salt, if desired.
HOMEMADE FISH FINGER (FISH STICK) SANDWICH ASSEMBLY
- Smear each side of bread/toast with Lemon Dill Tartar Sauce. On the bottom slice of bread, layer the kale on top of the tartar sauce, then add tomato and 4-5 fish sticks. Press the top bread slice onto the sandwich with the sauce-side down. Serve immediately while fish is still hot.
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