Fish finger BLT

Name: Fish finger BLT
Total time: 45 min
Ingredients: 400g of pollock fillet, skinned and de-boned; 1 egg; 85g of breadcrumbs; 1 tsp parsley, dried; 1 pinch of salt; 480ml of boiling water; 40g of porridge oats; 7g of dried yeast; 60ml of water, warm; 1 egg, beaten; 85g of honey; 60ml of vegetable oil; 3 tbsp of sugar; 2 pinches of salt; 330g of strong bread flour; 10g of butter, melted; 8 bacon rashers; 60g of light mayonnaise; 2 large vine tomatoes, sliced; 2 little gem lettuces, shredded; 1 tbsp of parsley, chopped

by Galvin brothers

Item 1 of 1

Main
medium
4
45 minutes

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Prepare a fish finger BLT sandwich entirely from scratch with your kids, complete with shards of crispy bacon, crunchy lettuce and slices of tomato. If you don't have time to make the buns, buy them ready-made.

First published in 2015

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Ingredients

Metric

Imperial

Fish fingers

400g of pollock fillet, skinned and de-boned
1 egg
85g of breadcrumbs
1 tsp parsley, dried
1 pinch of salt

Baps

480ml of boiling water
40g of porridge oats
7g of dried yeast
60ml of water, warm
1 egg, beaten
85g of honey
60ml of vegetable oil
3 tbsp of sugar
2 pinches of salt
330g of strong bread flour
10g of butter, melted

To assemble

8 bacon rashers
60g of light mayonnaise
2 large vine tomatoes, sliced
2 little gem lettuces, shredded
1 tbsp of parsley, chopped

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Method

In a large bowl, pour boiling water over the oats, allow to cool until lukewarm. Dissolve yeast in warm water and stir into the oat mixture

480ml of boiling water
40g of porridge oats
7g of dried yeast
60ml of water, warm

Add the eggs, honey, oil, sugar, salt and finally the flour, mix until all ingredients are combined and a soft dough forms

1 egg, beaten
85g of honey
60ml of vegetable oil
3 tbsp of sugar
2 pinches of salt
330g of strong bread flour

Turn out onto a floured surface and knead until smooth and elastic, approximately 6-8 minutes

Place the dough in a greased bowl and roll over to ensure the whole dough is greased. Cover and leave in a warm place until doubled in size, approximately 1 hour

Knead for a further 5 minutes to 'knock back' the dough. Divide into 14 pieces and shape into rolls

Place the buns onto 2 greased baking trays, cover and leave to rise until doubled in size again, approximately 30 minutes. Then, bake in an oven set to 190°C/gas mark 3 for 20-25 minutes

Once cooked, remove the buns from the oven, brush with butter and set aside to cool on a wire rack

10g of butter, melted

For the fish fingers, cut the fish fillets into 2cm wide strips. Crack the egg into a bowl, add a drop of water and beat

400g of pollock fillet, skinned and de-boned
1 egg

In a separate bowl, mix the breadcrumbs with the dried parsley and add a pinch of salt

85g of breadcrumbs
1 tsp parsley, dried
1 pinch of salt

Coat the fish pieces in the egg wash, then roll in the breadcrumbs, making sure they are evenly coated

Place the fish fingers on a baking tray and bake in a preheated oven at 180°C/gas mark 4 for 8-10 minutes

Meanwhile, grill the bacon until crispy on both sides

8 bacon rashers

To serve, cut the baps in half and spread the mayonnaise over 1 half

60g of light mayonnaise

Divide the tomato, bacon, lettuce and fish fingers across the baps, sprinkle with chopped parsley. Serve immediately

2 large vine tomatoes, sliced
2 little gem lettuces, shredded
1 tbsp of parsley

First published in 2015

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Galvin brothers

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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