Fish Finger Sandwich With Labneh Tartar

4.3
1
Notes
40 mins cook
Vodka is the secret weapon in this fish finger sandwich recipe. You want to make sure your booze is as cold as humanly possible before you make the batter. An ice-cold batter hitting hot oil means super crispy, light fish fingers. Team them up with a light, tangy labneh tartar. Nailed it.
Ben Lippett

Ben Lippett

Fish Finger Sandwich
Serves
4
Labneh
Cornichons
Shallots
Capers
Dill
Parsley
Lemon
Hake
Rice Flour
Plain Flour
Baking Powder
Sugar
Vodka
Lager
Lettuce
Brioche Buns
Vegetable Oil

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    Notes
    (1)

    M
    Mel H.
    2 months ago
    (edited)
    I'm finally getting to eat the I want to with my kids! We're all happy about the fish fingers, and they like the tartar as well! They all fight over the extra that gets made! Wonderful way to expand their tastes as they grow up 😁👍

    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
    View Chef profile

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