- Make the sauces first. For the tartar sauce, chop the capers and blend everything together. Season to taste. For the pesto, whizz the basil leaves with the garlic, pine nuts and parmesan and gradually blend in the oil until you have a glossy paste. Season to taste.
- Cut the fish into fingers. Dust with seasoned flour then dip in egg and finally into the breadcrumbs.
- Heat the oil and butter in a pan until the butter is just starting to smell nutty. Fry the fish fingers for 3-4 minutes, turning occasionally, until they are golden brown all over. Drain on paper towel.
- Split and lightly toast the buns. Dollop the tatar sauce onto the bottom of the buns, top with rocket, fish fingers and a drizzle of pesto. Sandwich with the top and serve.
Tip: More in the mood for cod? In this recipe you can use either haddock or cod, and achieve the same delicious result!