Fish Finger Sandwich with Jalapeño Tartar Sauce

Name: Fish Finger Sandwich with Jalapeño Tartar Sauce
Ingredients: Loaf of fresh/homemade bread; 400g (14.1oz) Cod Loin; Juice of Half a Lemon; 1 tsp Garam Masala; 1 tsp Smoked Paprika; 1 tsp Italian Mixed Herbs; ½ tsp Garlic Powder; Salt & Pepper; 5 tbsp Mayonnaise; 2 tsp Chopped Capers; 4 tsp Chopped Gherkins; 2 tsp Chopped Jalapeños; 1 tsp Cider Vinegar; 1 tbsp Lemon Juice

From frozen-food comforts comes this Oonified twist on the humble fish finger sandwich, with smoky cod and tangy tartar sauce.

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Method

1

Prepare the Tartar sauce by mixing all the ingredients together in a small bowl. Cover, and leave in the refrigerator for later.
2

In another bowl, combine the garam masala, paprika, mixed herbs, garlic powder, salt & pepper. This is your rub/seasoning.
3

Cut your fish into the desired fish finger size, aim just under an inch wide. Squeeze the lemon juice over the fish and rub with your seasoning.
4

Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
5

Place your Cast Iron Pan with a little olive oil in the oven to preheat for 3-4 minutes.
6

Once the pan is hot, add your fish fingers and cook in the Ooni for 1-2 minutes until opaque and flaky. Once cooked, remove the pan and set aside.
7

For the sandwiches, you’ll need some slices of bread and your homemade tartar sauce. Fill your sandwich with an even layer of tartar sauce and a couple of warm fish fingers. Top or serve with some fresh salad for the perfect lunchtime treat!