When you think of Wimbledon, you probably think of the traditional Pimm’s Cups and Strawberries and Cream. As is the tradition, the elegance of Wimbledon transfers through to their food and drink. However, this humble sandwich has the high-low factor. A high-end event with what is considered low-brow food. Low brow? You guessed it! The Salmon Fish Fingers are one of the low-end dishes that are simply and elegantly served as a Salmon Fish Finger Sandwich. My recipe starts with tender, fresh salmon pieces are coated in Panko breadcrumbs, then shallow fried (or baked, if you prefer). The fish sticks are then nestled between 2 slices of artisan bread and topped off with my homemade tartar sauce and crispy iceberg lettuce. The end result is so fantastic this just might become your new favorite fish sandwich. I know it’s now mine!

How to make Salmon Fish Fingers/Fish Sticks

Ingredients:

Fresh salmon pieces Flour Beaten egg Panko breadcrumbs Salt

  1. Start by adding the flour, egg and breadcrumbs to 3 different shallow bowls.
  2. Take your salmon pieces and first coat lightly in flour (this helps the egg stick), shaking off the excess.
  3. Dip the flour coated salmon piece in egg, allow excess to run off.
  4. Coat well in the Panko breadcrumbs.
  5. Shallow fry (oil added about 1/3 of the way up the pan) in hot oil until golden brown on each side. I grew up eating fish finger sandwiches (the frozen fish kind) and they were always served on white bread with tomato ketchup. That’s also an option for you if that’s your thing. The key to the crispiest salmon fish fingers/fish sticks is using Panko breadcrumbs. You can use regular breadcrumbs, but you can’t beat the crispiness of Panko. For those who don’t know, these breadcrumbs are widely used in Japanese cooking. They are a larger breadcrumb than the typical bread crumb, which equates to a bigger crisp (and, believe me, the ‘crisp’ is much bigger).  Another key to the best tasting fish finger/fish stick sandwich is serving them with my homemade tartar sauce. It doesn’t have to be complicated. My tartar sauce has only 5 simple ingredients (plus a dash of salt) and the key to the best flavor is the combination of pickles and capers along with fresh dill.

What do you serve with Fish Fingers/Fish Sticks?

They don’t have to be eaten in a sandwich. Serve them with a side of my homemade tartar sauce and fresh or mushy peas and you have a complete meal. For an extra crispy coating, I shallow fried them in oil – that’s the key. You can also bake them at 450°F/230°C for around 10 minutes until golden brown. And, you can also even air fry them, but since I don’t have an air fryer, I can’t tell you how long the cooking time is.

Freezing Salmon Fish Fingers/Fish Sticks

Once fried, allow to completely cool, then wrap them well and freeze for up to 3 months. Defrost in the fridge overnight then bake at 350°F/177°C for about 10 minute to heat and crisp.

  • Thick cut/center cut is best

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