Tartare Sauce
• Mix all of the ingredients together in a bowl.
• Put to one side until you are ready to assemble the bun.
Fish Fingers
• Cut the Alaska pollock fillets into fingers and coat in tempura flour.
• Mix water into the remaining tempura flour to make a batter.
• Dip the fish in the batter then coat with breadcrumbs.
• Deep fry for 2 minutes, or shallow fry on each side until golden brown and cooked through.
Assembling the buns
• Steam the buns in a steamer for 5 minutes while the pollock fingers are cooking.
• Drain off any excess oil from the fish and season with either furikake seasoning or salt.
• Tease open the bun gently.
• Add a dollop of tartare sauce, then add the gem lettuce.
• Add another dollop of tartare sauce, then add the pollock finger.
• Close the bun, secure with a cocktail stick, and serve.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
