Fish Finger Sconewich

Our Fish Finger Sandwich recipe is a wonderful quirky twist on a classic sub.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Scones

2 ½ tspbaking powder

2 tspfine sea salt

2 tspcaster sugar

1 tbspcayenne

1 tbspmild paprika

1 tbspblack pepper

¼ tspbicarb

500gplain flour

230gunsalted butter, chilled

240gbuttermilk

1 tbsphot sauce

Tartar lettuce:

2free-range egg yolks

½ tspmustard powder

100mlsunflower oil

50mlolive oil

1shallot, finely minced

1 tbspcapers, minced

1lemon, juiced

1 tbspchopped parsley

2heads romaine lettuce, washed, cleaned and dried

Strawberry Ketchup

1 tspolive oil

1red onion, finely chopped

800gvery ripe strawberries, stems and leaves removed

2 ½ tbspapple cider vinegar

1 tbspbalsamic vinegar

½ tbspblack peppercorns, ground

¼ tspsmoked paprika

2 tbspcaster sugar

1 tspfinely grated lemon zest

& the rest

Chunky Birds Eye Fish Fingers, cooked to packet instructions (2 per sconewich)

Dill pickles

Hot sauce

Sliced radishes

We're taking our sandwich game to the next level with this freezer staple because this is no ordinary Fish Finger Sandwich recipe. This, my friend, features an unexpected scone twist, Allow us to introduce to the Twisted Fish Finger Sconewich. Expect the unexpected.

Method

Preheat the oven 200°C. Whisk together the dry ingredients then rub in the chilled butter until you have a breadcrumb mixture with pea-sized chunks of butter in it.

Whisk the hot sauce into the buttermilk and gradually pour it over the butter/flour mixture, mixing with a spoon until you have a rough dough. Use your hands to bring it together.

Turn it out onto a floured surface and pat it into a 1 inch square. Cut it into four quarters then stack them on top of each other, pressing them together, then roll this out into a 1 inch rectangle. Trim the edges so they are nice and neat then cut out 4 circles.

Bake on a lined sheet for 20/25 minutes until risen and golden brown. Leave to cool on a wire rack.

Place the Fish Fingers on a baking tray (two per scone) and cook to packet instructions.

Meanwhile, whisk together the yolk and mustard powder then gradually whisk in the sunflower oil followed by the olive oil. At this stage you should have a mayonnaise. Stir through the shallot, capers, lemon juice and parsley. Season to taste.

Toss the lettuce leaves with ¾ of the tartar sauce. Put aside the rest for later.In a large saucepan (with a lid) add the oil and red onion and cook until soft.

Add all the other ingredients, bring to a simmer and cook for around two hours, then blitz in a blender until smooth. Pass through a sieve and leave to cool.

Cut the scones in half and spread the bottom half with one tablespoon of the tartar sauce. Top with the dressed lettuce and the cooked fish fingers, a drizzle of the ketchup, radishes and a few dill pickles.

Serve forth!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.