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Seema Pankhania’s Bombay Fish Finger Sandwich
Introduction from Seema Pankhania
Bird’s Eye fish finger sandwiches are a cherished classic among British after-school snacks, to which Bombay mix adds the perfect crunchy coating without the hassle of deep-frying. This sandwich embodies the fusion of British convenience culture with the spice and crunch of Indian flavours. Nestled between slices of classic white bread – no sourdough here – and slathered with a curried tartare sauce, it’s a fantastic choice for a fresh and satisfying lunch.
Ingredients
Essential kit
You will need: a food processor.
Method
Preheat the oven to 180°C.
Use a food processor to pulse the Bombay mix into large crumbs – you don’t want a fine crumb. Cut the fish into finger-length pieces. Set up three bowls for a coating station: one with flour, one with a whisked egg, and one with the processed Bombay mix.
Coat each piece of fish in this order: flour, egg and Bombay mix. Make sure to press the coating well on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through.
While the fish is baking, combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayo, lemon juice and curry powder, mix well, and season with salt and pepper.
Once the fish is done, assemble the sandwiches. Spread the curried tartare sauce on two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and enjoy.
Notes: If you’re looking for a shortcut, use store-bought tartare sauce. You can freeze the coated fingers uncooked, just like good old Bird’s Eye fish fingers. Experiment with various types of Bombay mix, such as Gujarati mix, chakri mix, or even balti mix.
Air Fryer Friendly: Pop the fish fingers into the air fryer using the same time and temperature.
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