Fish finger sandwich

A classic fish finger sandwich: made with a herby mayo and lettuce on toasted malted bread. I’ve chosen to use vegan fish fingers here, but feel free to use whichever fish fingers you like. This sandwich can be made fully plant-based by replacing the mayo with vegan mayo.

Fish finger sandwich: ingredients

To make this sandwich, you will need:

• Bread, I used malted bread
• Vegan fish fingers
• Lettuce

Herby mayo

• Mayonnaise
• Capers
• Pickled chilli
• Fresh dill
• Fresh parsley
• Onion
• Gherkins
• Lemon juice
• Smoked garlic paste
• Black pepper

How to make a fish finger sandwich

Firstly, cook your fish fingers according to pack instructions. I like to cook mine in the air fryer to make them extra crispy.

Meanwhile, prepare your herby mayo. Add the capers, chilli, dill, parsley, onion, and gherkins to a chopping board. Finely chop using a sharp knife.

Add to a small bowl along with the lemon juice, mayonnaise, and smoked garlic paste. Season to taste with black pepper. Mix well to combine.

Lightly toast your bread.

Then, spread the mayo onto the bread. Top with lettuce and the cooked fish fingers.

Finally, slice the sandwich in half and enjoy!

Similar recipes

If you liked this recipe, check out more of my recipes:

• Halloumi and pesto sandwich
• Vegetarian afternoon tea sandwiches
• Goat’s cheese and apricot panini

Fish Finger Sandwich

5 from 1 vote

Fish finger sandwich on toasted malted bread with herby mayo and lettuce. The perfect, easy-to-make, lunch!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 1 sandwich

Course: lunch

Cuisine: British

Calories: 774

Ingredients Method

Ingredients

  

• 4 vegan fish fingers or fish fingers of choice
• 1 tbsp capers
• 1 pickled chilli, stalk removed optional, if you like spice
• 1 small handful fresh dill
• 1 small handful fresh parsley stalks removed
• 1 cm wedge white onion
• 2 mini pickled gherkins
• 4 tbsp mayonnaise
• 1 tsp fresh lemon juice
• ½ tsp smoked garlic paste or use regular garlic paste
• freshly ground black pepper to taste
• 2 thick slices bread malted or white
• 2 leaves lettuce little gem or romaine

Method

 

1. Cook the fish fingers in the oven or air fryer, according to packet instructions.
2. Meanwhile, make the herby mayo. Dab any excess brine off the chilies, capers, and gherkins with kitchen paper. Place the capers, chilli, dill, parsley, onion, and gherkins on a chopping board. Finely chop everything with a sharp knife.
3. Add to a small bowl along with the mayo, lemon juice, and smoked garlic paste. Season well with freshly ground black pepper. Mix until well combined.
4. Lightly toast the bread.
5. Spread one of the slices with the mayo. Top with the lettuce and cooked fish fingers. Top with the other slice of bread. Slice the sandwich in half and enjoy!