Go Back
square image of a halved fish finger sandwich

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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!