We're taking our sandwich game to the next level with this freezer staple because this is no ordinary Fish Finger Sandwich recipe. This, my friend, features an unexpected scone twist, Allow us to introduce to the Twisted Fish Finger Sconewich. Expect the unexpected.
Preheat the oven 200°C. Whisk together the dry ingredients then rub in the chilled butter until you have a breadcrumb mixture with pea-sized chunks of butter in it.
Whisk the hot sauce into the buttermilk and gradually pour it over the butter/flour mixture, mixing with a spoon until you have a rough dough. Use your hands to bring it together.
Turn it out onto a floured surface and pat it into a 1 inch square. Cut it into four quarters then stack them on top of each other, pressing them together, then roll this out into a 1 inch rectangle. Trim the edges so they are nice and neat then cut out 4 circles.
Bake on a lined sheet for 20/25 minutes until risen and golden brown. Leave to cool on a wire rack.
Place the Fish Fingers on a baking tray (two per scone) and cook to packet instructions.
Meanwhile, whisk together the yolk and mustard powder then gradually whisk in the sunflower oil followed by the olive oil. At this stage you should have a mayonnaise. Stir through the shallot, capers, lemon juice and parsley. Season to taste.
Toss the lettuce leaves with ¾ of the tartar sauce. Put aside the rest for later.In a large saucepan (with a lid) add the oil and red onion and cook until soft.
Add all the other ingredients, bring to a simmer and cook for around two hours, then blitz in a blender until smooth. Pass through a sieve and leave to cool.
Cut the scones in half and spread the bottom half with one tablespoon of the tartar sauce. Top with the dressed lettuce and the cooked fish fingers, a drizzle of the ketchup, radishes and a few dill pickles.
