The thought of this recipe just makes me smile. Fish finger butties are a student’s staple diet and this just spells out comfort food to me. I don’t think there were any occasional when I was at uni that I actually made my own fish fingers (shameful to say so), but after trying this I have no idea why I didn’t – it is so easy, and oh so satisfying! This recipe takes the staple classic to another level of yumminess as it partners with another student favorite in crime (ketchup cheese on toast), and some crunchy slaw to sandwich it all together. This recipe make 3 butties, but trust me they are chunky and over-flowing with messy goodness, so just chuck in a few potato wedges and a salad on the side and this is one awesome dinner, fit for a student King (or Queen)!
For the Cod Goujons
- 275g chunky cod – cut into 9 chunky fingers
- Handful plain flour mixed with 1 tsp paprika and salt and pepper
- 1 egg – beaten
- Golden Breadcrumbs
- 1 tbsp rape seed oil
For the slaw
- ¼ celeriac – julienned
- 1 small carrot – grated
- Small corner of a red cabbage – julienned
- 1 large spring onion – finely chopped
- 1 small apple – julienned
- ½ tbsp. lemon juice
- 1 tbsp light mayonnaise
- ½ tsp English mustard
- 2 x cobs (or rolls for the non-Nottingham folk)
- Tomato ketchup
- Mature cheddar cheese – grated
Pre-heat the oven to 200’C
To make the fish fingers lay out three plates; one with the flour mix, another with the egg and the final one with the breadcrumbs.
Toss the fish fingers in the flour and then take one at a time and roll them first in the egg and then coat in the breadcrumbs.
Repeat the process with the remaining fish fingers
Place in the fridge to chill for 20 minutes
Once chilled and firmed up, roll the fish fingers in the oil and then bake in the oven for 12-15 minutes until golden and crispy.
While the fish fingers are cooking stir together the ingredients for the slaw until well combined
Lightly toast your rolls and then spread a dollop of ketchup over the bottom half of the roll and top with cheese
Place until a hot grill to melt and then assemble your butties with the celeriac, fish fingers and cheesy ketchup toast.