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Ultimate fish finger sandwich
Makes: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Ultimate fish finger sandwich
Recipe by Anna Glover
In our Twitter poll, 41% of readers said they ate their fish finger sandwich with ketchup, 31% said tartare sauce. Our ultimate version has both!
Makes: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
771Kcal
Fat
38gr
Saturates
8gr
Carbs
68gr
Sugars
9gr
Fibre
5gr
Protein
37gr
Salt
2.7gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 6 Taste the Difference chunky cod fish fingers
- 4 doorstop slices white bread (we used an unsliced bakery loaf, cut thickly)
- 3-4 Little Gem leaves, shredded
- 2 gherkins, sliced finely
- about 2 tbsp tomato ketchup
For the tartare sauce
- 2 tbsp mayonnaise
- 2 tsp capers, drained and chopped
- 2 tsp finely chopped cocktail or regular gherkins
- 2 tsp finely chopped flat-leaf parsley
- zest and juice of ¼ lemon
Step by step
-
Cook the fish fingers following pack instructions.
- Mix the tartare sauce ingredients together and season with salt and pepper.
-
Butter the bread then spoon the tartare sauce onto two slices. Top with shredded lettuce, the fish fingers, sliced gherkins and a squeeze of tomato ketchup. Add the buttered bread slices on top and serve straight away.