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Fish Finger Focaccia Sandwich

Crispy Fish Finger Focaccia Sandwich You’ll Crave Every Lunch

Experience the delightful Fish Finger Focaccia Sandwich, a crispy, gourmet treat perfect for lunchtime.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Focaccia
  • 1 loaf Green Olive Focaccia Choose fresh from a local bakery for the best flavor.
For the Fish Fingers
  • 2 fillets Fish Fillets (Cobia) Substitute with cod or haddock if needed.
  • 1 large Egg (whisked) A flax egg works for a vegan alternative.
  • 1 cup Plain All-Purpose Flour Gluten-free flour can be used.
  • 1 tsp Celery Salt Regular salt can be used to taste.
  • 1 cup Panko Crumbs Substitute with regular breadcrumbs if necessary.
  • 1/2 cup Olive Oil (for frying) Any neutral oil can suffice.
For the Dill Tartare
  • 1/2 cup Kewpie Mayo Regular mayo or Greek yogurt can be substituted.
  • 1 tbsp Dijon Mustard Other mustards could work too.
  • 2 tbsp Dill (fresh, chopped) Tarragon can be a tasty alternative.
  • 2 tbsp Parsley (fresh, chopped) Optional but recommended.
  • 1 tsp Onion Powder Fresh onion can be used as an alternative.
  • 1 clove Garlic (minced) Garlic powder is a good substitute if fresh isn't available.
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice Vinegar can be used in place of lemon juice.
For the Olive Salsa
  • 2 tbsp Capers (chopped)
  • 1/2 cup Marinated Green Olives Use your favorite variety.
  • 1 small Dill Pickle (diced) Adjust the amount based on preferred level of sourness.
  • 1/2 cup Fennel (sliced) More celery can substitute.
  • 1 cup Celery (sliced) Feel free to skip if you’re not a fan.

Equipment

  • Non-stick skillet
  • mixing bowls
  • Mandolin or sharp knife

Method
 

Step-by-Step Instructions for Fish Finger Focaccia Sandwich
  1. Make Olive and Caper Salsa: Finely chop the capers, dill pickles, and marinated green olives. Combine these ingredients with olive oil and lemon juice until the salsa reaches a spoonable consistency. Set aside.
  2. Prepare Dill Tartare Sauce: In a separate bowl, mix Kewpie mayo, Dijon mustard, minced garlic, fresh dill, parsley, onion powder, lemon zest, and juice. Stir until combined, then refrigerate for at least 10 minutes.
  3. Slice Fennel and Celery: Thinly slice the fennel and celery. Toss the sliced veggies with olive oil, lemon juice, and salt.
  4. Crumb the Fish: Coat fish fillets in flour, dip in whisked egg, then coat with panko crumbs, pressing gently to secure.
  5. Fry Fish: Heat olive oil in a skillet over medium-high heat. Fry fish fingers for 2-3 minutes per side until golden brown. Drain on a paper towel-lined plate.
  6. Assemble Sandwiches: Slice focaccia in half, spread dill tartare, layer fish fingers, slaw, and olive salsa. Finish with microgreens if desired and serve immediately.

Nutrition

Serving: 1sandwichCalories: 480kcalCarbohydrates: 45gProtein: 25gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Notes

Ensure to use fresh ingredients for the best flavor and texture. Assemble sandwiches just before serving for optimal crispiness.

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