Knockout Fish Finger Sandwich with Homemade Salad and Sauce for Boxers

1Preheat your oven to 200°C (400°F).

2Cut the fish fillets into finger-sized strips.

3In a bowl, mix the flour (100 g), paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), salt, and pepper.

4Dredge each fish strip in the seasoned flour (100 g), shaking off any excess.

5Dip the floured fish into the beaten eggs (2), ensuring they are fully coated.

6Coat the fish strips in breadcrumbs (100 g), pressing gently to adhere the crumbs.

7Place the coated fish fingers on a baking tray lined with parchment paper.

8Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through, flipping halfway through for even cooking.

9While the fish fingers are baking, toast the slices of whole grain bread (4) until golden brown.

10In a bowl, combine the mixed greens (1 cup), cucumber (½), bell pepper (½), red onion (¼), olive oil (1 tbsp), vinegar, salt, and pepper to make the homemade salad. Toss well to combine.

11Assemble the sandwiches by spreading the homemade sauce on one side of each slice of bread.

12Layer lettuce leaves, tomato slices, and the baked fish fingers on top of the homemade sauce.

13Top with the other slice of bread, sauce side down, to complete the sandwich.

14Serve the sandwiches with lemon wedges and the homemade salad on the side for an extra zing.