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Fish finger subs


  • Preheat the overhead grill to highest degree.
  • Cut the fish into 4-8 thin, even pieces.
  • Put seasoned flour in one bowl, the egg mixed with milk in another, and the breadcrumbs in a third bowl.
  • Heat 6 cups oil in a wok (or heavy-bottomed) pot to approx. 190°C.
  • Individually flour the fish, dip in egg wash and then crumb. Fry until golden and drain well on paper towels.
  • At the same time, grill the bread on one side. Then turn over and top with tomato and cheese. Grill until cheese is melted and golden.
  • When ready, top the sandwich with lettuce, 1-2 pieces fish and a little tartare, chutney and/or tomato sauce.


  • 300 gm fillets of steaky fish, eg. groper, blue eye
  • plain flour
  • sea salt & freshly ground pepper
  • 1 egg
  • ¼ cup milk
  • breadcrumbs
  • vegetable oil
  • 4 slices sourdough bread
  • 2 ripe red tomatoes, sliced
  • grated tasty cheese
  • inner leaves of Cos lettuce
  • tartare sauce, chutney or tomato sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm