Fish Finger Panini with a Garlic Mayo Dip


Preparation Time: 125 mins
Cooking Time: 30 mins

There are two components to this recipe: the fish finger and the garlic mayo dip. Both the components are wrapped into a panini bread to make a delicious sandwich.


For Fish Fingers
  • ½ cup cubed boneless fish pieces
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp Sprig Genoa spice blend
  • ½ cup corn flour
  • Egg
  • ½ cup panko breadcrumbs (or normal breadcrumbs)
  • Oil (for frying)
For Garlic Mayo Dip
  • 1 tsp garlic paste
  • 1 cup mayonnaise
  • ½ tbsp lemon juice
  • ¼ tsp salt
  • Oregano/Italian herbs and pepper to taste


  • Clean the fish and slice it vertically into pieces
  • Take the centre pieces, separate the flesh from bones to get small rectangular fish fillets
  • Mix all ingredients for marination in a bowl
  • Apply the marinade to the fish fillets and set it aside for about 30 minutes
  • Prepare the corn flour, egg (beaten) and breadcrumbs in 3 different bowls
  • Dip the fish in the flour first; make sure it is properly coated
  • Next, we dip the fish into beaten egg and coat it properly with it
  • Finally, coat it generously with panko bread crumbs as it gives a crispier exterior after being fried
  • Heat oil in a pan, dip the pieces one by one (to avoid over-frying) and fry until golden brown; after initial heating, the fish will get fried really quick, so be aware
  • Keep the fried pieces aside and move on to the next step
Garlic Mayo Dip
  • Add 1 cup mayonnaise to a bowl
  • Add all the other ingredients to it
  • Mix well and let it chill for at least half an hour
Final Dish
  • Slice the panini bread in half horizontally (you may use whole wheat bread)
  • Place lettuce leaves on both sides of the bread, add fish fingers on one side, top it with garlic mayo dip and serve it as a sandwich
  • Relish the crispy-crunchy, hot-cold combination and have a hearty evening meal
  • You can simply have the fish fingers with the dip if you want; the fish fingers can be prepared beforehand and frozen until required