Dinner

Fish Finger Hot Dogs Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

These fish finger hot dogs offer a fun and delicious twist on a classic favorite. Crispy, golden fish fingers nestled in soft brioche buns and topped with zesty gherkin mayo make for a perfect quick meal that everyone will love.

Three fish sandwiches are placed on a white plate set on a white marbled surface with a light blue wooden area. Each sandwich has a soft, light brown bun with a crispy, golden-brown fried fish fillet inside. Under the fish fillet, there is a layer of green lettuce and some white sauce drizzled on top. Alongside the sandwiches are three yellow lemon wedges. A white cup filled with white sauce and a spoon is also visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
25g plain flour
1 egg, beaten
100g panko breadcrumbs
Sunflower oil, for frying
1 gherkin, finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice
Lemon wedges, to serve
4 brioche hot dog buns
½ iceberg lettuce, shredded

Instructions

Step 1: If time allows, lightly season the fish with sea salt flakes and chill for up to an hour to firm it up. Prepare three shallow bowls: one with the flour mixed with salt and pepper, one with the beaten egg, and one with the panko breadcrumbs.
Step 2: Coat the fish fingers in the seasoned flour, shaking off any excess, then dip in the beaten egg, and finally coat thoroughly with the panko breadcrumbs. Place on a plate and chill if preparing ahead.
Step 3: Pour enough sunflower oil into a large frying pan to cover the base and heat over medium-high. Fry the fish fingers in batches, about 3-4 minutes each side, until golden and cooked through. Drain on kitchen paper and season with sea salt. Keep warm in a low oven.
Step 4: Mix the finely chopped gherkin with mayonnaise and lemon juice in a bowl. Split the hot dog buns and toast the cut sides under the grill.
Step 5: Spread each toasted bun with about 1 tablespoon of the gherkin mayo, add a handful of shredded lettuce, then place a hot fish finger on top. Serve immediately with lemon wedges for squeezing over.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the breadcrumb mixture.
Try substituting the brioche buns with soft hot dog rolls or even crusty baguettes for a different texture.
If you prefer baked fish fingers, place the coated fish on a baking tray and cook at 200°C (400°F) for 15-20 minutes, turning halfway.
Make the gherkin mayo in advance and refrigerate to allow the flavors to meld beautifully.

Storage

Store any leftover fish fingers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 180°C (350°F) for 8-10 minutes to keep them crispy. The buns and gherkin mayo are best served fresh for optimal taste and texture.

How to Serve

Three fish sandwiches are placed on a light blue wooden surface. Each sandwich has a soft, light brown bun. Inside, there is a layer of green lettuce at the bottom, topped with a golden-brown crispy fish fillet that fills most of the bun's length. White creamy sauce is visible both under and on top of the fish, some of it slightly dripping from the sides. Next to the sandwiches, there are three lemon wedges with yellow skin and pale yellow flesh. Behind the top left sandwich, there is a white bowl filled with white tartar sauce and a silver spoon inside. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for the fish fingers?

Yes, you can use other white fish like haddock or hake, but ensure the fillets are skinless and boneless for the best results.

Is it possible to bake instead of frying the fish fingers?

Absolutely. Baking is a healthier alternative and still yields crispy fish fingers. Bake at 200°C (400°F) for about 15-20 minutes, turning once halfway through cooking.