Sandwiches with Fish Sticks and Sauce Tartare

For the sandwiches with fish sticks and tartar sauce, rinse the fish, pat dry and cut into 12 strips about the length of a finger. Season with salt and pepper and roll in flour. Pull through the beaten eggs and coat with the breadcrumbs. Fry in hot oil (approx. 170 °C) for 4-5 minutes until golden brown.

Drain the capers, pickle and anchovies and chop everything finely. Rinse the dill, parsley and cress, read out and shake dry.

Pluck the dill and parsley and finely chop the leaves. Mix with the capers, pickle, anchovies, mayonnaise and sour cream and season with lemon juice, salt and pepper.

Toast the bread slices until golden brown. Spread 4 slices with the sauce.

Drain the fish sticks on kitchen paper and place them on the remoulade. Spread the watercress on top, place the second slice of bread on each and serve the sandwiches with fish sticks and tartar sauce.

Preparation Tip:

If you do not have watercress, you can top the sandwiches with fish sticks and sauce tartare with other herbs or lettuce.

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