Description
A delicious and fun twist on classic hot dogs using crispy, homemade fish fingers made from pollock or cod, served in toasted brioche buns with a tangy homemade gherkin mayonnaise and fresh shredded iceberg lettuce. Perfect for a casual meal that combines the crunch of fish fingers with the familiar comfort of hot dogs.
Ingredients
Scale
Fish Fingers
- 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
- Sea salt flakes, to season
- Salt and pepper, to season the flour
Mayonnaise Sauce
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
To Serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
- Lemon wedges, to serve
Instructions
- Season the Fish: If you have time, lightly season the fish fingers with sea salt flakes up to an hour before coating. Cover them and chill in the refrigerator to firm up the fish.
- Prepare Coating Stations: In three shallow bowls, place the plain flour seasoned with salt and pepper in the first, the beaten egg in the second, and the panko breadcrumbs in the third.
- Coat the Fish Fingers: Working in batches, coat each fish finger first in the seasoned flour, shaking off excess. Then dip into the beaten egg, followed by the breadcrumbs ensuring they are thoroughly coated. Arrange the coated fish fingers on a plate. This step can be done up to a day in advance, storing them covered in the refrigerator overnight.
- Fry the Fish Fingers: Pour enough sunflower oil into a large frying pan to cover the base, and heat it over medium-high heat. Fry the fish fingers in batches for about 3-4 minutes on each side or until golden brown and cooked through. Drain on kitchen paper and season with sea salt flakes.
- Keep Warm: Transfer the fried fish fingers to a low oven to keep warm while preparing the sauce and assembling the hot dogs.
- Make the Mayonnaise Sauce: In a bowl, mix the finely chopped gherkin with mayonnaise and lemon juice until well combined.
- Toast the Buns: Split the brioche hot dog buns and toast the cut sides under the grill until lightly golden.
- Assemble the Hot Dogs: Spread 1 tablespoon of the mayonnaise mixture inside each toasted bun. Add a handful of shredded iceberg lettuce, then top with one crispy fish finger.
- Serve: Serve the fish finger hot dogs immediately with lemon wedges on the side for squeezing over the fish fingers to add a fresh zest.
Notes
- Lightly seasoning the fish fingers ahead of time helps enhance flavor and firms the fish for better coating.
- You can prepare and coat the fish fingers a day in advance and keep them refrigerated before frying.
- Use panko breadcrumbs for extra crunch compared to regular breadcrumbs.
- Adjust lemon juice in the mayonnaise sauce to taste for more or less tang.
- Serve immediately for the best texture, as the fish fingers may lose crispiness if left too long.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: British
Keywords: fish finger hot dogs, crispy fish fingers, brioche buns, homemade fish fingers, gherkin mayonnaise, quick dinner, kids meal
