Crispy golden fish fingers tucked into soft bread with crunchy lettuce and creamy tartar sauce. A quick, comforting sandwich that’s perfect for lunch or a casual dinner! 
Ingredients
For the Fish Fingers:
1 lb (450 g) white fish fillets, such as cod or haddock
½ cup all-purpose flour
1 large egg
1 cup breadcrumbs or panko
½ tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil
For the Sandwich:
4 soft sandwich rolls or thick slices of white bread
½ cup tartar sauce
1 cup shredded lettuce
1 small tomato, sliced
½ lemon, cut into wedges
Method
Prepare the fish: Pat the fish dry and cut it into thick finger-shaped strips.
Set up the coating: Place flour in one bowl. Beat the egg in a second bowl. In a third bowl, combine breadcrumbs, paprika, garlic powder, salt, and black pepper.
Bread the fish: Dip each fish strip into the flour, then egg, then seasoned breadcrumbs. Press gently so the coating sticks.
Cook: Heat oil in a large skillet over medium heat. Cook the fish fingers for 3–4 minutes per side, until golden and the fish is cooked through and flakes easily.
Toast the bread: Lightly toast the sandwich rolls or bread until golden around the edges.
Build the sandwich: Spread tartar sauce on both sides of the bread. Add lettuce, tomato, and 2–3 crispy fish fingers.
Finish: Add another drizzle of tartar sauce and a squeeze of fresh lemon juice.
Serve: Serve immediately with fries, potato wedges, or a simple salad. 
Tip
For an extra-crispy coating, use panko breadcrumbs and cook the fish in small batches so the pan stays hot.