“Switching cod for trout in this old-school favourite is a brilliant opportunity to add something new to your fish repertoire. Trout is a good source of omega 3 and vitamin D, so you should definitely give it a go! ”
Sprinkle the flour on one plate, and the breadcrumbs on another. Beat the eggs with a pinch of black pepper in a wide, shallow bowl.
Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto a tray.
Pick the parsley leaves, then finely chop with the dill, capers and cornichons, and transfer to a bowl.
Stir through the yoghurt, mayonnaise and Dijon mustard, finely grate in the lemon zest and squeeze in the juice, then mix well and season to perfection.
Preheat the oven to 160°C/325°F/gas 3 and finely slice the lettuce.
Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Add the fish fingers and pan fry for 3 minutes on each side until crispy and cooked through.
Meanwhile, warm the rolls in the oven for 2 minutes, then cut in half.
To serve, load up the rolls with a spoonful of tartare sauce and a handful of shredded lettuce, then place three fish fingers on top. Spread a little tartare sauce on the bottom of the lid, dust with cayenne pepper, if using, then pop the lid on top and tuck in.