JustJoeCreates - Hake Fish Finger Sarnie
With a wealth of recipe reels available to browse on Instagram, content by JustJoeCreates really stands out. His beautiful, crisp cinematography makes his reels quite literally sizzle on the screen; you feel like you can reach through your phone and take a bite!
We reached out to collaborate on a series of recipes, the first of which is this twist on the classic British fish finger sarnie!
Using locally sourced British hake, fresh greens, zingy lemon, and good chunky crusty bread, this is a filling and tangy treat midweek feast. Enjoy!
Video and recipe by JustJoeCreates.
- 300g LOCALLY BOUGHT BRITISH HAKE
- 150G BREADCRUMBS
- 2 TBSP FLOUR
- 3 EGGS, WHISKED
- 5 TBSP MAYO
- 2 TBSP CAPERS
- 3 ANCHOVIES, FINELY CHOPPED
- HANDFUL OF DILL, ROUGHLY CHOPPED
- HANDFUL OF PARSLEY, ROUGHLY CHOPPED
- JUICE AND ZEST OF A LEMON
- 4-5 SPRING ONIONS, FINELY SLICED
- 200G FROZEN PEAS
- HANDFUL OF MINT, TORN
- 1 TBSP BUTTER
- CRUSTY BREAD LOAF
- SALT AND PEPPER
- Start by making the tartar sauce, combine all the ingredients in a bowl and mix, taste for seasoning and add a little extra salt and pepper if necessary.
- To make the fish fingers, start by cutting your hake fillets into goujons. These should be roughly an inch thick and 4 inches long, this can vary depending on the size of your fillet, but as long as they are chunky goujons that’s all that matters. Once cut to size generously season with salt and pepper then coat in the flour, patting off any excess, then toss through the beaten egg and finally in the breadcrumbs making sure they are evenly coated. Lay onto parchment whilst you prepare the rest.
- To cook the goujons we have a couple of options, I prefer the air fryer as we get a much crispier finish. I cook them at 180°C for 8-10 minutes but alternatively they can be cooked in a regular oven at the same temperature, they will just need slightly longer, around 3-4 minutes more.
- Whilst the goujons are cooking, add your peas to boiling water and cook for 2-3 minutes, drain off the water and add the mint, butter and a pinch of salt and pepper. I’ve used a hand blender to get the peas to somewhere between mushy and mashed peas, I find they have a bit more texture this way! If you don’t have a hand blender use a potato masher or even a fork will do the trick!
- To assemble, I’ve gone with a farmhouse crusty loaf but each to their own with the bread they choose. I’ve lightly toasted the bread for extra stability as this sarnies a bit of a monster! Layer up, tartar sauce, goujons, smashed peas and if you feel inclined garnish with rocket! Squeeze over an extra bit of lemon juice, smash on the lid and enjoy! x