Fish, Lettuce and Tomato Sandwich

• If you are using fresh fish, start by patting it dry. Season both sides lightly with salt and pepper.
  2 medium white fish fillets, Salt, Black pepper
• Dust the fish with flour.
  1 tbsp plain flour
• Dip it into the beaten egg.
  1 small egg
• Coat it evenly with breadcrumbs.
  4 tbsp breadcrumbs
• Heat a shallow layer of oil in a frying pan over medium heat. Carefully place the fish into the hot oil.
  Vegetable oil
• Cook for three to four minutes on each side. Turn it gently to keep the coating intact.
• Remove the fish once golden and cooked through.
• Drain briefly on kitchen paper.
• If you are using fish fingers, cook them according to the packet instructions.
• Bake or fry them until crisp and hot throughout.
• Set them aside to rest for a minute.
• While the fish cooks, prepare the vegetables.
• Wash and dry the lettuce thoroughly. Slice the tomato into even rounds.
  4 leaves lettuce, 2 large tomato
• Season the tomato lightly with salt if desired.
• Lightly toast the bread or rolls. This adds texture and helps prevent sogginess.
  4 slices bread
• Lay the bread out on a clean surface.

Assembly:

• Spread mayonnaise or tartare sauce evenly over one side of each slice of bread.
  4 tbsp mayonnaise
• Place lettuce leaves on the base slice first. This creates a barrier against moisture.
• Add the cooked fish on top of the lettuce. Lay the tomato slices over the fish.
• Finish with a small squeeze of lemon if you like brightness.
  1 medium Lemon
• Top with the remaining bread slice.
• Press gently to hold everything together.
• Slice the sandwich in half if preferred.