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fish sandwich

updated

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Ingredients for 4 servings:

  • 4 rolls
  • 1 package of fish fingers (15 pieces)
  • 1 m.-sized onion(s), cut into rings
  • Remoulade, Danish
  • oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Take one roll per person and cut it in half. Fry the fish fingers in a little oil in a pan until golden brown, then place them on kitchen paper and divide them between the bottom roll halves. Place onion rings on top and a dollop of remoulade, then place the top roll half on top and enjoy! This also works with fish cakes, herring, Schillerlocke, etc. You can also place a leaf of iceberg lettuce or lettuce between the bottom roll half and the fish. Kids love these rolls too; they’re perfect for children’s birthday parties or as a main course with a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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