Fab Fish Finger Sarnie

Nothing beats a proper fish finger sandwich – and a quick homemade tartare sauce too, of course.

Easy 15 mins Serves 2

Ingredients

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

Method

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!

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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