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Fish Finger Focaccia Sandwich

Crispy Fish Finger Focaccia Sandwich for Flavor Lovers

This Crispy Fish Finger Focaccia Sandwich features crunchy fish fingers, zesty tartare, and bright olive-caper salsa, perfect for flavor lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Sandwich
Cuisine: Comfort Food, Seaside
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Focaccia
  • 1 loaf Focaccia Bread Use fresh or from a local bakery for the best texture.
For the Fish
  • 2 fillets Fish Fillets (Cobia recommended) Slice into 'finger' shapes for even cooking.
  • 1 large Egg Can be substituted with a flax egg for a vegan option.
  • 1/2 cup Plain All-Purpose Flour For dredging.
  • 1 teaspoon Celery Salt Can substitute regular salt with celery powder.
  • 1 cup Panko Breadcrumbs For a satisfying crunch.
  • 1/4 cup Olive Oil Essential for frying.
For the Tartare Sauce
  • 1/2 cup Kewpie Mayo Rich flavor; swap for regular mayo if needed.
  • 1 tablespoon Dijon Mustard Can be omitted for a milder taste.
  • 2 tablespoons Fresh Dill Can substitute with dried herbs.
  • 2 tablespoons Fresh Parsley Can substitute with dried herbs.
  • 1 teaspoon Onion Powder Deepens flavor.
  • 1 clove Garlic Minced.
  • 1 medium Lemon Zest and juice for brightness.
For the Olive and Caper Salsa
  • 2 tablespoons Capers Rinse first.
  • 1/2 cup Marinated Green Olives Choose pitted olives.
  • 1 small Dill Pickle Use gherkins as an alternative.
For the Slaw
  • 1 cup Fennel Thinly sliced.
  • 1 cup Celery Thinly sliced.

Equipment

  • Skillet
  • Mixing Bowl
  • Dredging Station
  • Whisk
  • Slotted spoon

Method
 

Preparation Steps
  1. Prepare Olive and Caper Salsa: Finely chop capers, dill pickles, and marinated olives. Combine in a bowl with olive oil until spoonable. Set aside.
  2. Make Dill Tartare Sauce: Mix Kewpie mayo, Dijon mustard, fresh dill, parsley, onion powder, minced garlic, lemon zest and juice in a bowl. Whisk until smooth and refrigerate to meld flavors.
  3. Slice Vegetables: Thinly slice fennel and celery. Toss with olive oil and lemon juice in a separate bowl. Set aside.
  4. Coat the Fish: Set up a dredging station with seasoned flour, beaten egg, and panko breadcrumbs. Dredge fish fillets in flour, dip in egg, and coat with panko.
  5. Fry the Fish Fingers: Heat olive oil in a skillet over medium-high heat. Fry fish fingers for 2-3 minutes per side until golden brown. Drain excess oil on paper towels.
  6. Assemble the Sandwich: Slice focaccia bread in half. Spread dill tartare on both sides. Layer with fish fingers, fennel and celery slaw, and olive-caper salsa. Add microgreens or arugula.
  7. Serve and Enjoy: Cut sandwich into portions. Serve with crispy sweet potato fries or salad.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Enjoy your sandwich fresh for the best flavor and texture; finish in under 2 hours if left out.

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