Indian Fish Finger Sandwich
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A fusion sandwich inspired by McDonald's Filet-O-Fish, featuring crispy battered fish goujons with spiced gram flour, served on buttered bread with a tangy gherkin raita.
Ingredients
- vegetable oil for frying
- 125 g gram/chickpea flour
- gram/chickpea flour for sprinkling
- 2.46 ml salt
- 4.93 ml baking powder
- 2.46 ml ground turmeric
- 0.62 ml chilli powder
- 2.46 ml ajwain seeds
- 4.93 ml white poppy seeds
- 350 g white fish fillets (haddock or cod work well) cut into 12 goujons
- 8 slices white bread buttered
- 250 g Greek yoghurt
- juice of 1/4 lemon
- 2.46 ml ground cumin
- 0.5 clove garlic crushed
- 2.46 ml salt
- 29.6 ml gherkins roughly chopped
- fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 220 mg
- Iron: 3.3 mg
- Magnesium: 27.7 mg
- Phosphorus: 131 mg
- Potassium: 236 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 125 g gram/chickpea flour
- 2.46 ml salt
- 4.93 ml baking powder
- 2.46 ml ground turmeric
- 0.62 ml chilli powder
- 2.46 ml ajwain seeds
- 4.93 ml white poppy seeds
- 250 g Greek yoghurt
- juice of 1/4 lemon
- 2.46 ml ground cumin
- 2.46 ml salt
Prepare
- vegetable oil, for frying
- gram/chickpea flour, for sprinkling
- 350 g white fish fillets (haddock or cod work well), cut into 12 goujons
- 8 slices white bread, buttered
- Crush 0.5 clove garlic
- 29.6 ml gherkins, roughly chopped
- fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
Add oil to a deep-fat fryer and preheat to 180°C/350°F. If using a large pan, pour in 4cm/1½in of vegetable oil and set over medium-high heat.
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Step 2.
Sift the gram flour into a large bowl. Add salt, baking powder, turmeric, chilli powder, ajwain seeds, and poppy seeds; stir to combine. Make a well in the center and gradually whisk in about 150ml/5fl oz cold water to form a thick batter.
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Step 3.
Check the oil temperature by dropping a small spoonful of batter into it; if it bubbles and floats, the oil is ready. Sprinkle the fish goujons with a little extra flour, then dip each into the batter, shaking off excess. Carefully lower the coated goujons into the hot oil and fry for 3–4 minutes until puffed, golden, and cooked through. Remove and set aside.
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Step 4.
While the fish fries, make the raita: In a bowl, combine Greek yoghurt, lemon juice, ground cumin, crushed garlic, salt, chopped gherkins, and fresh coriander. Mix until well combined.
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Step 5.
Spread each slice of buttered bread with some of the raita. Place the fried fish goujons over half of the bread slices, then top with the remaining bread slices to form sandwiches. Cut each sandwich in half and serve.