As the sizzling sound of fish frying fills the air, it instantly transports me back to sunny beach days and seaside picnics. You’re about to experience a twist on classic comfort food with this Fish Finger Focaccia Sandwich that captivates the senses. Crisp, golden-brown fish fingers are lovingly nestled between soft, flavorful focaccia, layered with a tangy dill tartare sauce, and topped with a refreshing fennel-celery slaw. It’s the perfect blend of satisfying crunch and light, fresh flavors, making it an ideal choice for a quick lunch or laid-back dinner. Plus, the versatility of this recipe lets you switch up the fish or experiment with toppings, keeping your meals exciting and delightful. Are you ready to take your taste buds on a flavorful adventure?
Why is this sandwich a must-try?
Delightfully Unique: This Fish Finger Focaccia Sandwich is a fresh twist on a classic comfort food, combining crispy fish fingers with flavorful olive-rich focaccia.
Easy to Make: With simple steps and ingredients, anyone can whip this up in no time—perfect for busy weekdays or relaxed weekends.
Flavor Explosion: The tangy dill tartare sauce complements the flaky fish beautifully, while the crunchy slaw adds that extra layer of texture.
Versatile Options: Feel free to swap out the fish or herbs to meet your taste, just like my popular Spicy Grilled Sandwich or the delectable Monte Cristo Sandwich.
Crowd-Pleaser: Whether it’s a casual lunch or a family gathering, this sandwich is sure to impress and satisfy all ages.
Fish Finger Focaccia Sandwich Ingredients
Get ready to gather the delicious components for your Fish Finger Focaccia Sandwich!
For the Focaccia
- Green Olive Focaccia – A soft, rich base for this sandwich; you can use any bread type you love instead.
For the Fish Fingers
- Fish Fillets (Cobia) – Your main ingredient; cut into long strips for frying; feel free to substitute with firm white fish like cod or haddock.
- Egg – Works as a binder for the panko coating.
- Plain All-Purpose Flour – Essential for coating the fish and helping the egg and panko adhere; gluten-free flour is also an option.
- Celery Salt – Elevates the flavor of the fish; you can use regular salt, but it may require extra seasoning.
- Panko Crumbs – These provide the coveted crunch; swap for regular breadcrumbs if needed, but the texture will differ.
- Olive Oil – Perfect for frying; any neutral oil will do if you prefer.
For the Dill Tartare Sauce
- Kewpie Mayo – Adds a creamy touch; regular mayonnaise can substitute but may lack flavor depth.
- Dijon Mustard – For a bold flavor kick; yellow mustard can work in a pinch.
- Dill and Parsley (chopped) – Fresh herbs that brighten your tartare sauce.
- Onion Powder – Brings on savory notes; can be omitted if you don’t have it handy.
- Garlic Clove (minced) – Enhances overall flavor; garlic powder can be an alternative.
- Lemon Zest and Juice – Adds brightness to the tartare sauce and slaw.
- Chopped Capers – Infuses brininess; don’t skip this for authentic tartare flavor.
For the Slaw
- Fennel (sliced) – Crunchy with a hint of anise flavor; you can use extra celery as a substitute.
- Celery (sliced) – Provides great texture; alternatively, carrots or slaw mix work well too.
- Dill Pickle (diced) – Contributes delightful crunch and acidity; relish can be a swap if necessary.
- Marinated Green Olives – Add an extra layer of flavor; any pitted olives will suffice.
For Assembly
- Extra Virgin Olive Oil – A drizzle for the slaw; optional, depending on your preference.
Now, let’s dive into the delicious journey of making your Fish Finger Focaccia Sandwich!
Step‑by‑Step Instructions for Fish Finger Focaccia Sandwich
Step 1: Prepare Olive and Caper Salsa
In a medium bowl, combine chopped capers, dill pickles, fresh dill, and sliced marinated green olives. Drizzle with extra virgin olive oil, stirring gently until everything is well-coated and flavors meld. This bright and zesty topping will enhance your Fish Finger Focaccia Sandwich, so set it aside to allow the flavors to develop while you move on to the next step.
Step 2: Make Dill Tartare Sauce
In a small mixing bowl, whisk together kewpie mayo, Dijon mustard, freshly chopped dill, lemon zest, lemon juice, minced garlic, onion powder, and a pinch of salt and pepper. Make sure everything is well combined, then cover and refrigerate for at least 15 minutes. This tartare sauce will add a creamy and tangy layer to your sandwich, elevating the delicious fish fingers.
Step 3: Prep Vegetables
Thinly slice the fennel and celery before tossing them in a mixing bowl. Drizzle with a splash of olive oil and lemon juice, mixing gently until evenly coated. Allow the slaw to settle while you prepare the fish fingers—this step ensures a fresh, crunchy contrast in your Fish Finger Focaccia Sandwich.
Step 4: Crumb Fish Fingers
Set up a breading station with three shallow bowls: one for all-purpose flour mixed with celery salt, another for the beaten egg, and a third for panko crumbs. Coat each fish strip in flour, dip it into the egg, and finally press it into the panko, ensuring a generous coating. Repeat with all fish strips until they’re ready for frying, creating that irresistible texture for the Fish Finger Focaccia Sandwich.
Step 5: Fry Fish
Heat a large skillet over medium-high heat and pour in enough olive oil to cover the bottom. Once the oil is hot (a small piece of bread should sizzle when added), carefully place the breaded fish fingers in the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Transfer the cooked fish fingers to a plate lined with paper towels and sprinkle with salt immediately to enhance flavor.
Step 6: Assemble Sandwich
Slice the green olive focaccia in half and spread a generous layer of the dill tartare sauce on both cut sides. Layer the crispy fish fingers evenly, followed by the crunchy fennel-celery slaw. Top with microgreens or arugula for extra freshness, then place the top piece of focaccia over everything. Your delightful Fish Finger Focaccia Sandwich is now ready to serve!
Fish Finger Focaccia Sandwich Variations
Feel free to explore different flavors and textures to make this sandwich truly your own!
Different Fish: Swap out cobia for salmon or tilapia to bring a unique taste to your sandwich. Each fish brings a different flavor profile that can enhance your dining experience. Imagine the richness of salmon contrasting with the creamy tartare sauce!
Herb Swaps: Experiment with herbs by using chives or tarragon instead of dill in the tartare sauce. These herbs offer bright notes that can transform the sauce into something entirely new. A sprinkle of fresh herbs can breathe fresh air into your familiar favorites.
Flavored Focaccia: Use garlic or rosemary focaccia for a delightful twist. Infusing such flavors into your bread can elevate your sandwich to new heights! Think of the aroma wafting from the oven—pure comfort!
Vegetable Variations: Try carrots or a slaw mix instead of celery in the slaw for a sweet crunch. These substitutes can add color and texture, enhancing your sandwich’s visual appeal and bite. A rainbow of vegetables makes for an inviting presentation!
Spice it Up: Add a bit of sriracha or other hot sauce to the tartare sauce for an extra kick. This fiery addition can balance the creaminess of the mayo, creating an exciting layer of flavor. Spice lovers, rejoice!
Pickle Options: Swap dill pickles for sweet relish in the sauce to bring a different balance of flavors. This can really change the overall experience, adding a touch of sweetness that pairs beautifully with the fish.
Texture Boost: Incorporate crispy fried onions into the slaw for an additional crunch. These crispy bits can elevate each bite and bring a salty-savory punch to your sandwich. Who doesn’t love a little unexpected crunch?
Sauce Variety: Instead of tartare, try sriracha mayo or a spicy aioli for a modern twist. This creamy spicy layer can give your sandwich a trendy upgrade, making it perfect for gatherings or cozy nights in.
For more delightful twists, don’t forget to check out my Grilled Chicken Sandwich and the ever-popular Reuben Sandwich. Enjoy customizing!
What to Serve with Fish Finger Focaccia Sandwich
Elevate your meal experience by pairing your sandwich with delightful sides that complement its crispy freshness.
Crispy French Fries: A classic side, these fried potatoes bring a satisfying crunch and contrast to the tender fish.
Tangy Coleslaw: This refreshing slaw adds a brightness with its vinegar base, perfectly balancing the richness of the tartare sauce.
Zesty Lemon Wedges: A sprinkle of fresh lemon juice enhances the flavors in your sandwich, making each bite zing with brightness.
Chilled Gazpacho: This chilled tomato soup pairs well with fish, offering a cooling freshness that rounds out your meal beautifully.
Bubbly Sparkling Water: The effervescence livens up the palate, making your meal feel festive and light while cleansing the taste buds.
Cucumber Salad: Crisp cucumbers tossed with dill and lemon offer a fresh, crunchy side that echoes the flavors of your sandwich.
Garlicky Roasted Vegetables: These vegetables bring a smoky depth that contrasts beautifully with the sandwich’s lightness and crunch.
Soft Serve Ice Cream: For dessert, a scoop of vanilla or lemon ice cream provides a cool, creamy finish that perfectly complements your savory meal.
Herbal Iced Tea: This refreshing drink serves as a lovely palate cleanser, with herbal notes enhancing the flavors of the sandwich.
Expert Tips for Fish Finger Focaccia Sandwich
- Oil Temperature: Ensure the oil is hot enough before frying; this keeps your fish fingers crispy and golden rather than greasy.
- Immediate Salting: Salt the fried fish as soon as they come out of the pan; this enhances the flavor and gives a delicious finish.
- Uniform Thickness: Use a mandolin for slicing the veggies to ensure even thickness; this creates a consistent crunch in your slaw.
- Customize Fish: Feel free to swap out cobia for other firm white fish like cod, haddock, or even salmon for a different flavor profile in your Fish Finger Focaccia Sandwich.
- Prep Ahead: You can prepare the fish fingers ahead of time and refrigerate; fry them just before you’re ready to serve for optimal texture.
How to Store and Freeze Fish Finger Focaccia Sandwich
Fridge: Store leftover fish finger focaccia sandwiches wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
Freezer: If preparing ahead, freeze the breaded fish fingers separately in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 1 month.
Reheating: To reheat, bake the fish fingers in the oven at 400°F (200°C) until crispy, about 10-12 minutes. Assembled sandwiches are best eaten fresh, but you can use the reheated fish fingers in new sandwiches!
Assembly Tips: Pre-made tartare sauce can be refrigerated for up to 1 week; use it for other sandwiches or dips!
Make Ahead Options
These Fish Finger Focaccia Sandwiches are perfect for meal prep, allowing you to savor homemade goodness on busy days! You can prepare the dill tartare sauce and the fennel-celery slaw up to 3 days in advance; just make sure to refrigerate them in airtight containers to maintain freshness. The fish fingers can be breaded and kept in the fridge for up to 24 hours before frying, ensuring they’ll be just as crispy when cooked. When you’re ready to enjoy your sandwich, simply fry the fish fingers until golden, assemble with the prepped components, and relish in the delightful flavors without the fuss. Enjoy the time-saving benefits while still indulging in a quality homemade meal!
Fish Finger Focaccia Sandwich Recipe FAQs
What type of fish is best for the Fish Finger Focaccia Sandwich?
Absolutely! For the best results, I recommend using firm white fish like cobia, cod, or haddock. These options hold up well during frying and provide a delicious, flaky texture that complements the sandwich beautifully. You can also experiment with salmon if you’re looking for a richer flavor.
How should I store leftovers from the Fish Finger Focaccia Sandwich?
Very simply! Wrap leftover sandwiches tightly in plastic wrap or place them in an airtight container. They can be stored in the fridge for up to 3 days. Just remember that the bread may become a little soggy, so they’re best enjoyed fresh.
Can I make the fish fingers ahead of time?
Yes, you totally can! Prepare your breaded fish fingers and freeze them separately in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a zip-top bag and store for up to 1 month. When you’re ready to enjoy, simply bake them at 400°F (200°C) until crispy, about 10-12 minutes.
What if my panko coating isn’t sticking to the fish?
No worries! If you find that the panko crumbs aren’t adhering properly, it could be due to the flour or egg coating not being thick enough. Make sure your fish is well-coated in all-purpose flour before dipping in the egg, and press firmly into the panko to allow it to stick. Adding a pinch of salt to the flour can also help enhance flavor and moisture!
Can I use gluten-free ingredients for this recipe?
Absolutely! If you need to avoid gluten, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko crumbs. Your Fish Finger Focaccia Sandwich will still turn out delicious and crispy, allowing everyone to enjoy it without worry.
Is this sandwich suitable for kids?
Very much so! The Fish Finger Focaccia Sandwich appeals to all ages. The crispy fish fingers and flavorful tartare sauce make it a hit with kids. You can even invite them to help in the assembly or let them pick their favorite fillings to make mealtime fun and interactive.
Crispy Fish Finger Focaccia Sandwich with Tartare Delight
Ingredients
Equipment
Method
- In a medium bowl, combine chopped capers, dill pickles, fresh dill, and sliced marinated green olives. Drizzle with extra virgin olive oil, stirring gently until everything is well-coated.
- In a small mixing bowl, whisk together kewpie mayo, Dijon mustard, freshly chopped dill, lemon zest, lemon juice, minced garlic, onion powder, and a pinch of salt and pepper.
- Thinly slice the fennel and celery before tossing them in a mixing bowl. Drizzle with a splash of olive oil and lemon juice, mixing gently until evenly coated.
- Set up a breading station with three shallow bowls: one for all-purpose flour mixed with celery salt, another for the beaten egg, and a third for panko crumbs. Coat each fish strip in flour, dip it into the egg, and finally press it into the panko.
- Heat a large skillet over medium-high heat and pour in enough olive oil to cover the bottom. Fry the breaded fish fingers for about 2-3 minutes on each side until golden brown.
- Slice the green olive focaccia in half and spread a generous layer of the dill tartare sauce on both cut sides. Layer the crispy fish fingers evenly, followed by the crunchy fennel-celery slaw.
