500g haddock, skin off

10g fine sea salt

50g panko breadcrumbs

50g fresh breadcrumbs

2 beaten eggs

50g flour

30g butter

6 slices thick sliced white bread

50g butter

For the tartare sauce

150g mayo

50g salad cream

30g chopped capers

50g chopped gherkins

50g Sriracha sauce

serve with skin on fat chips and ketchup to dip


1. Salt the fish and leave for 20 minutes

2. Now cut into pieces the exact width of the bread (you need 3 per butty or 4 if skinny but I want them fat)

3. Pulse the panko and fresh crumbs until smooth and fine

4. Dip fish in flour, then egg, then crumbs

5. Shallow fry for 3 minutes each side

6. Flip over and repeat, add butter at end to rich them up. Drain

7. To make the tartare sauce, mix the mayo, salad cream, gherkins and capers. Season

8. To serve

9. Butter the bread

10. Then tartare sauce

11. Then fish fingers

12. Then Sriracha

13. Cut in half

14. Scoff – feel free to dip into ketchup too

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