Fish finger hot dogs
Ingredients
- 300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
- 25g plain flour
- 1 egg, beaten
- 100g panko breadcrumbs
- sunflower oil, for frying
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice and lemon wedges, to serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
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