Fab Fish Finger Sarnie

Fab Fish Finger Sarnie

15 Minutes

serves 2

Moroccan Corn Ready-to-Rolls

Recommended
Bread:

Moroccan Corn Ready-to-Rolls

We find this recipe goes best with our Moroccan Corn Ready-to-Rolls, but feel free to experiment!
And let us know your results!

You'll need

8 Haddock or Cod goujons

2 Floury White Rolls

A handful of Cress

For Tartare Sauce

100g Mayonnaise

1 Shallot, finely chopped

3 Gherkins, finely chopped

1 tbsp Capers, finely chopped

Salt and Pepper

How to make it

Preheat the oven, and cook the fish fingers according to their on-pack instructions (this should take around 15-20 mins).

To make the tartare sauce, pop the mayo into a bowl and add the finely chopped shallot, gherkins and capers. Give it all a good mix and season to taste.

Spread your tartare sauce evenly on both sides of two halved floury white rolls, and place 4 fish fingers into each roll.

Then add some cress leaves (for added crunch), pop on a plate and you’re away!

Mix it up

Not taken by a tartare sauce? Well then why not make a classic Marie Rose? Just mix up some ketchup and mayo, add a dash of lemon juice and a good bit of freshly cracked black pepper – top with fish fingers and some torn iceberg lettuce.

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