Ingredients

2 fillets of cod or haddock, skinned and boned
Sunflower or vegetable oil, for frying
French country bread
Butter, for spreading
Handful of romaine/ cos lettuce leaves, cut into strips
Fries or wedges, to serve
12 cups/200 g all-purpose/plain unoj!
2 teaspoons sea salt
2 x 11-fl. oz./ 330-ml bottles of lager
The fish finger sandwich is a British hangover staple. Use any leftover lager in the batter for a richer flavor and dubious hair-of-the-dog health claims. Enjoy with a mountain of chips.

Instructions

1.Prepare your fish for battering. Slice the fish into at least six finger-size strips.
2.For the batter, whisk the flour, salt, and lager in a bowl until combined. Fill a large skillet/ frying pan with about 1 in./2.5 cm oil over a high heat, but don't leave this unattended When the oil is bubbling steadily, if's ready to go.
3.Dip the fish fingers in the batter, remove any excess, and then lower carefully into the oil using tongs if necessary.
4.Fry for about 4 minutes on each side over a moderate heat until golden and crispy.
5.Remove the fish fingers carefully from the oil and drain well on paper towels. Season to taste with sea salt.
6.Mix all the ingredients for the tartare sauce together in a mixing bowl.
7.Cut the French country bread into thick slices. Lay one down and butter it before spreading a couple of tablespoons of tartare sauce on top.
8.lace 3 fish fingers on top, then a few strips of lettuce, before placing a second slice of bread on top. Serve with fries or wedges.

The fish finger sandwich is a British hangover staple. Use any leftover
lager in the batter for a richer flavor and dubious hair-of-the-dog
health claims. Enjoy with a mountain of chips.

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