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Fish finger sarnie
- 50g unsalted butter
- olive oil
- 100g fresh white breadcrumbs
- 1 lemon , zest grated
- thyme leaves chopped to make 2 tsp
- tsp cayenne pepper or peri peri seasoning
- flat-leaf parsley , finely chopped to make 2 tbsp
- 300g sustainable cod , haddock or coley, skinless fillet
- 3-4 tbsp plain flour
- 1 egg , beaten
- 4 thick slices good white bread
- soft butter
- tartare sauce , to serve
Directions:View on BBC Good Food
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