Stranger Foods

The ultimate fish finger sarnie

Serves 4 30 mins

30 mins	Total
10 mins	Prep
20 mins	Cook

Fish fingers are a freezer staple, but sometimes they need a little dressing up, so try this, the best of butties. Usually I’m a strong advocate for sourdough, but not for this recipe. Fish fingers require something a little fluffier, preferably baked that day and sliced at home into doorstop-style hunks. Team with fancy salted butter – preferably the stuff that’s golden in hue and has crystals of salt in it.

Ingredients

x0.5

Metric

Imperial

12 chunky fish fingers
8 thick slices very fresh white crusty bread
good, salted butter, for spreading
4 small handfuls rocket
lemon wedges, for squeezing

For the tartare sauce

4 heaped tbsps mayonnaise (the nice French sort, if you fancy a treat)
3 tbsp pickled gherkins, finely diced
1 heaped tbsp capers, drained, roughly chopped
2 tsp lemon juice
1 tbsp tarragon, finely chopped
½ tsp lemon zest, finely grated
sea salt and ground black pepper

Instructions

°C

°F

Begin by making the tartare sauce, so it’s good to go when your fish fingers are fresh out the oven. Combine all the measured ingredients in a small bowl and season to taste with salt and pepper.
Cook the fish fingers according to the packet instructions. (I like to oven cook mine as there’s less chance of them catching on top.)
While the fish fingers cook, set up your sarnie production line! Butter all the bread and lay out four slices. Divide the tartare sauce between them and spread out. Sprinkle a small handful of rocket over each slice.
Once the fish fingers are cooked, divide them between the slices and sandwich together with the remaining bread. Eat immediately with lemon wedges for squeezing over the fish.

The ultimate fish finger sarnie

Ingredients

Instructions

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